Description

This Strawberry French Toast Casserole with Cream Cheese is a delightful and comforting breakfast dish perfect for a weekend brunch or special occasion. Layers of stale bread cubes soaked in a cinnamon-vanilla egg mixture are paired with creamy blocks of cream cheese and fresh strawberries, then topped with a sweet, buttery streusel. Chilled overnight and baked to golden perfection, this casserole offers a wonderful balance of creamy, fruity, and crunchy textures.

Ingredients

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For the Casserole

5 large eggs
1 ½ cups milk
½ teaspoon ground cinnamon
⅓ cup maple syrup (or brown sugar)
2 teaspoons vanilla extract
16 oz stale bread, cubed (see notes)
1 (8-ounce) block cream cheese, diced
2 cups sliced strawberries

For the Streusel Topping

⅓ cup white flour
⅓ cup white sugar
3 tablespoons cold butter, cubed

To Serve

Extra strawberries
Maple syrup

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Instructions

Make streusel: In a medium bowl, combine the flour and sugar. Use clean fingertips to rub the cold cubed butter into the flour and sugar mixture until coarse crumbs form with no dry flour remaining. Cover and refrigerate until ready to use.
Make egg mixture: In a measuring cup or bowl, whisk together the eggs, milk, ground cinnamon, maple syrup (or brown sugar), and vanilla extract until well combined.
Layer casserole: Grease a 9×13 inch casserole dish. Place half of the cubed stale bread evenly in the bottom of the dish. Top with the diced cream cheese and a third of the sliced strawberries. Pour over a third of the egg mixture. Add the remaining bread cubes, the rest of the strawberries, and the remaining egg mixture, making sure all the bread is soaked well.
Chill: Cover the casserole tightly with plastic wrap or a lid and refrigerate for at least two hours, preferably overnight, to allow the bread to absorb the custard fully.
Bake: Preheat the oven to 350°F (177°C). Remove the casserole from the refrigerator and sprinkle the chilled streusel topping evenly over it. Bake for 40-50 minutes or until the casserole is set in the center and a toothpick inserted comes out clean. Let it rest at room temperature for about 10 minutes before serving.
Serve: Serve warm topped with extra fresh strawberries and a drizzle of maple syrup for added sweetness and flavor.

Notes

Using stale bread is preferred as it soaks up the custard better without becoming mushy. If your bread is fresh, consider toasting it lightly before cubing.
You can substitute the cream cheese with mascarpone for a richer taste or use flavored cream cheese for a twist.
To make the casserole ahead, assemble it and refrigerate overnight before baking. This makes a perfect prep-the-night-before breakfast.
Leftovers can be refrigerated and reheated in the oven or microwave.