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Overnight Strawberries and Cream French Toast Casserole Recipe

Strawberries and Cream French Toast Casserole
Servings:

6
Servings

Strawberries and Cream French Toast Casserole


This Strawberries and Cream French Toast Casserole is a comforting, make-ahead breakfast ideal for busy mornings and special brunches. Cubed French bread soaks in a warmly spiced custard overnight and bakes into a golden, fluffy casserole studded with fresh strawberries, pockets of cream cheese, and a sprinkle of chopped nuts for crunch. Serve it warm, dusted with powdered sugar and a drizzle of maple syrup for an indulgent start to the day.
Prep:
15 minutes
Cook:
45 minutes
Total:
1 hour

Equipment

  • Large mixing bowl
  • Long-handled spoon or spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • 9×13-inch casserole dish

Ingredients

  • 1 loaf French bread, preferably a day old, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups milk (any variety)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch salt
  • 1/3 cup chopped pecans or walnuts
  • 1 1/2 cups sliced fresh strawberries
  • 4 oz cream cheese
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  • Preheat and prepare: Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the cubed French bread in an even layer across the dish so it can absorb the custard uniformly.
  • Make the custard: In a large mixing bowl, whisk together the eggs, milk, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg and a pinch of salt until smooth and well combined.
  • Soak the bread: Pour the custard evenly over the cubed bread, pressing the bread gently with the back of a spoon so each piece soaks up the liquid. Make sure the custard reaches the bottom pieces.
  • Add fillings: Scatter the chopped nuts and sliced strawberries across the top. For small pockets of creaminess, drop spoonfuls of the cream cheese over the surface so it bakes into soft, creamy bites.
  • Chill to set: Cover the casserole with plastic wrap or foil and refrigerate for at least 2 hours; overnight refrigeration produces the best texture and flavor as the bread fully absorbs the custard.
  • Bake: When ready to bake, remove the cover and preheat the oven to 350°F (175°C). Place the dish on the middle rack and bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set but still slightly custardy.
  • Finish and serve: Let the casserole rest for a few minutes to firm up. Dust the top with powdered sugar, slice, and serve warm with maple syrup on the side.

Notes

  • Use day-old or slightly stale bread when possible — it soaks up the custard without becoming gummy and gives the casserole structure when baked.
  • Refrigerating the assembled casserole for several hours or overnight improves flavor and texture by allowing the custard to penetrate the bread fully.
  • For cream cheese pockets: cut the cream cheese into small cubes or drop spoonfuls across the top so it melts into creamy ribbons through the casserole.
  • For extra richness, drizzle a bit of sweetened condensed milk or additional maple syrup over individual portions before serving.
  • Fruit swaps: fresh berries like blueberries or raspberries are great substitutes if strawberries are out of season. Adjust quantities to taste.
  • To make ahead for a crowd, double the recipe and bake in two pans, or bake one pan now and keep another refrigerated to bake the following morning.


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