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Baked Strawberries and Cream French Toast

Baked strawberries and cream french toast is a brunch casserole with golden-brown bread soaked in creamy custard. Cubed thick-cut bread bakes until set, then fresh strawberries and sweetened whipped cream finish the top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baked French toast
  • 1 lb thick-cut bread Cubed
  • 6 eggs Large
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1.5 cup fresh strawberries Halved
Topping
  • 0.5 cup whipped cream
  • 2 tbsp powdered sugar

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 baking dish and spread the bread cubes evenly in an even layer so they bake uniformly.
  2. Whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and cinnamon until combined and smooth.
  3. Pour the custard mixture evenly over the bread and press gently to help the bread absorb the custard.
  4. Scatter the strawberry halves on top so they sit partially in the custard.
Bake and serve
  1. Bake at 350°F for 25 minutes, until the top is golden-brown and the center looks set.
  2. Combine the whipped cream with the powdered sugar until lightly sweetened and spreadable.
  3. Serve the French toast warm with a dollop of sweetened whipped cream on top.

Notes

For best absorption, let the assembled dish stand while the oven heats so the custard soaks in more evenly. Refrigerate leftovers in a covered container for up to 3 days; rewarm in a 325°F oven until hot throughout. Freezing is not recommended because the bread texture and strawberries soften after thawing. For a lower-fat option, use low-fat milk and a lighter cream substitute instead of heavy cream.