Delightful Cream Strawberry Toast

This overnight strawberry cream French toast bake turns a regular breakfast into a fancy morning meal without too much work. Since you prep it ahead of time, you'll wake up to a dish that's ready for the oven and fills your house with amazing vanilla and berry smells.

The first time I whipped this up was for last year's Easter get-together and everyone thought I'd bought it from a fancy shop. Now we make it for all our special breakfasts even though it's actually easier than making regular French toast.

Ingredients

• Brioche bread: Makes everything extra rich and soaks up the mixture perfectly
• Cream cheese: Creates dreamy, melty pockets between the bread pieces
• Fresh strawberries: Add a pop of sweetness and gorgeous red color
• Large eggs: Give the base mixture its richness and body
• Whole milk: Helps create that perfect soft texture
• Maple syrup: Adds natural sweetness throughout the dish
• Vanilla extract: Brings out cozy flavor notes that work with the berries
• Kosher salt: Perks up the sweetness and makes all flavors pop
• Confectioners sugar: Gives a pretty final touch and light sweetness

Step-by-Step Instructions

Prepare the baking dish:

Start by giving your 9×13 baking dish a light coat of nonstick spray, making sure to get all the edges. This step keeps everything from sticking and makes serving way easier.

Create the first bread layer:

Spread half your brioche cubes across the bottom of the dish. Don't pack them too tight - they need some breathing room to soak up all the good stuff.

Add the filling layer:

Scatter cream cheese cubes over the bread, then sprinkle half your chopped strawberries on top. This middle section gives you little bursts of creaminess and sweet berries in every bite.

Complete with final bread layer:

Add the rest of your brioche pieces on top to cover everything completely. This keeps all the filling in place while baking and gets nice and golden on top.

Pour the custard mixture:

Mix up eggs, milk, maple syrup, vanilla and salt until smooth, then slowly pour it all over the bread. Gently push down to help everything soak in nicely.

Refrigerate overnight:

Wrap the dish with plastic and pop it in the fridge for at least 2 hours, but leaving it overnight works best. This soaking time lets the bread drink up all the custard for the right texture.

Bring to room temperature:

Take the dish out of the fridge and let it sit for about 30 minutes. This helps everything cook more evenly from the edges to the middle.

Bake covered then uncovered:

Start by baking at 350°F with the dish covered for 30 minutes, then take the cover off and bake another 25-30 minutes until the top turns golden and the middle feels firm when you press it gently.

Garnish and serve:

Right before you serve, add the rest of your fresh strawberries on top and dust with powdered sugar for a pretty look that adds fresh flavor and different textures.

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The brioche bread really makes all the difference in this dish. I tried making it once with plain sandwich bread and it just wasn't the same. Brioche's buttery richness creates that perfect custardy inside while still keeping its shape during baking.

Make Ahead Options

This breakfast bake was made for busy mornings. You can put it all together the night before and just bake it when you wake up. If you want to plan even further ahead, you can cut up the bread and keep it in a sealed container for up to 3 days before putting everything together. Once assembled, the unbaked dish stays good in the fridge for up to 24 hours.

Serving Suggestions

While it tastes great on its own, this casserole gets even better with extra toppings. Try putting out some maple syrup, whipped cream, and berry sauce for everyone to add themselves. For a full brunch spread, add some bacon or sausage on the side and a bowl of fresh fruit to balance out the sweetness. Don't forget coffee and mimosas to round out your perfect brunch!

Seasonal Variations

Strawberries work beautifully in this dish, but you can switch things up with the seasons. In summer, try mixing peaches and blueberries for gorgeous colors. When fall comes around, go for apples and cinnamon with a touch of nutmeg. During winter holidays, cranberries and orange with a bit of cinnamon taste amazing. Just keep the basic recipe the same and swap out the fruit and spices.

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Dig into this crowd-pleasing breakfast bake loaded with sweet, creamy, berry goodness whenever you want to make breakfast feel extra special!

Frequently Asked Questions

→ Can I prepare this French toast the night before?

You bet! This dish works best when made ahead of time. Put everything together, wrap it up and stick it in the fridge for at least 2 hours or overnight. Just don't forget to let it warm up on the counter for about 30 minutes before you bake it.

→ What can I substitute for brioche bread?

No brioche? No problem. Try using challah, Texas toast, or even regular French bread instead. What matters most is picking a bread that's a bit sweet and rich enough to soak up all that custard without turning mushy.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries really do work better for taste and texture. If you only have frozen ones, make sure to thaw them and drain off all the extra water first. They'll work okay mixed inside the dish but aren't great for topping it after baking.

→ How do I know when the French toast bake is fully cooked?

Look for a nice golden brown top and a middle that feels firm but still a little moist. Stick a knife in the center and it should come out clean without wet egg mixture on it. If the top gets too brown too fast, just pop some foil over it while the middle finishes cooking.

→ What can I serve with this for a complete brunch?

This sweet dish goes really well with savory stuff like bacon or sausage links to balance things out. You could also add a simple bowl of mixed fruit, some yogurt with granola, or even serve mimosas for a fancy touch to your brunch spread.

→ Can I add other fruits besides strawberries?

For sure! Try tossing in blueberries, raspberries, sliced peaches, or banana chunks instead. You can stick with just one fruit or throw in a mix of whatever looks good at the store or what's growing in season.