Baked Strawberries and Cream French Toast is a soft, custardy breakfast casserole filled with layers of juicy strawberries, creamy filling, and golden baked bread. I love how it transforms everyday ingredients into a rich, slightly sweet dish that’s perfect for a special morning. Whether I’m feeding a crowd or treating myself to a cozy brunch at home, this recipe always feels like a little celebration.

Why You’ll Love This Recipe

I love this recipe because it’s a mix of comfort food and elegance. The bread soaks up a vanilla custard, the cream cheese layer adds richness, and the strawberries bring fresh, fruity brightness. It’s easy to prep ahead of time and bakes beautifully in the oven—no standing over the stove required. It’s a great choice for holidays, birthdays, or lazy weekend mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread (brioche, challah, or French bread), cubed
Cream cheese, softened
Granulated sugar
Vanilla extract
Eggs
Milk (or half-and-half)
Fresh strawberries, sliced
Powdered sugar (for dusting)
Optional: maple syrup or whipped cream for serving

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a small bowl, I mix the softened cream cheese with a bit of sugar and vanilla until smooth.
In another bowl, I whisk together eggs, milk, more sugar, and vanilla to make the custard.
I add half of the cubed bread to the baking dish, then dot spoonfuls of the cream cheese mixture across the top.
I layer half of the sliced strawberries over that, then repeat with the remaining bread, more cream cheese, and the rest of the strawberries.
I pour the custard mixture evenly over the top, pressing the bread gently so it soaks up the liquid.
I let it sit for 15–20 minutes (or refrigerate overnight), then bake for 40–45 minutes until golden and set.
I let it cool slightly before dusting with powdered sugar and serving with maple syrup or whipped cream.

Servings and timing

This recipe serves about 8 people and takes around 1 hour total, including baking and cooling. If I prep it the night before, it’s even easier in the morning.

Variations

I use blueberries, raspberries, or a mix of berries instead of just strawberries.
I add lemon zest to the custard for a fresh twist.
I swap cream cheese for mascarpone or ricotta for a different creamy texture.
I make it dairy-free with plant-based milk and vegan cream cheese.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or oven until heated through. It also tastes great cold or at room temperature.

FAQs

Can I make this ahead of time?

Yes! I prep everything the night before, cover, and refrigerate. In the morning, I just bake and serve.

What kind of bread works best?

I like using sturdy, slightly stale bread like brioche, challah, or French bread so it holds up to the custard.

Can I use frozen strawberries?

Yes, I thaw and drain them first to avoid extra moisture in the dish.

Do I need to cover it while baking?

I bake uncovered so the top gets golden and a little crisp, but I cover loosely with foil if it browns too quickly.

Can I make this sweeter?

Absolutely—I add a touch more sugar to the custard or drizzle extra syrup on top when serving.

Conclusion

Baked Strawberries and Cream French Toast is a sweet, soft, and satisfying breakfast bake that brings a little magic to the table. I love how simple it is to make and how impressive it looks when served. Whether I’m planning ahead or baking it fresh, this dish always delivers cozy flavor and just the right amount of indulgence.

Baked Strawberries and Cream French Toast

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Baked Strawberries and Cream French Toast is a cozy, custard-soaked breakfast casserole layered with sweet cream cheese and juicy strawberries. Perfect for brunch, holidays, or make-ahead mornings.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

1 loaf brioche, challah, or French bread, cubed (about 8 cups)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cream cheese mixture)
1 tsp vanilla extract (divided)
6 large eggs
2 cups milk or half-and-half
1/4 cup granulated sugar (for custard)
2 cups fresh strawberries, sliced
Powdered sugar, for dusting
Optional toppings: maple syrup, whipped cream

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a small bowl, mix softened cream cheese with 1/4 cup sugar and 1/2 tsp vanilla extract until smooth.
In a large bowl, whisk together eggs, milk, remaining 1/4 cup sugar, and 1/2 tsp vanilla to make the custard.
Add half of the bread cubes to the baking dish. Dot with spoonfuls of the cream cheese mixture and half of the sliced strawberries.
Repeat with the remaining bread, more cream cheese mixture, and remaining strawberries.
Pour the custard mixture evenly over the bread and gently press down to soak.
Let sit for 15–20 minutes (or refrigerate overnight for best texture).
Bake uncovered for 40–45 minutes, or until golden and set.
Let cool slightly, then dust with powdered sugar and serve with syrup or whipped cream.