Overnight Strawberry French Toast Casserole
A delightful blend of classic French toast and sweet strawberries, this casserole can be prepared the night before for a stress-free breakfast.
Ingredients
Main Ingredients
- 1 loaf brioche or challah bread Cubed for soaking
- 2 cups fresh strawberries, sliced For layering and serving
- 6 large eggs For custard mixture
- 2 cups milk Can be substituted with almond or coconut milk
- ½ cup heavy cream Can be substituted with dairy-free alternatives
- ½ cup granulated sugar To sweeten the custard
- 2 teaspoons vanilla extract For flavor
- 1 teaspoon ground cinnamon For flavor
- ¼ teaspoon salt
- Maple syrup for serving To drizzle on top
Instructions
Preparation
- Gather all your ingredients. Cube the brioche or challah and slice the strawberries.
- Grease a 9×13 inch baking dish with butter or cooking spray. Layer half of the bread cubes on the bottom.
- Distribute the sliced strawberries evenly over the bread.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt.
- Pour half of the egg mixture over the bread and strawberries, ensuring even coverage.
- Add remaining bread cubes on top, followed by the leftover egg mixture.
- Cover with plastic wrap and refrigerate overnight.
Baking
- Preheat the oven to 350°F (175°C).
- Let the casserole sit at room temperature for about 30 minutes before baking.
- Bake in the preheated oven for 45-55 minutes until the custard is set and the top is golden brown.
- Allow to cool slightly before slicing into portions.
- Serve warm with maple syrup and additional strawberries if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be reheated in the microwave or oven. For freezing, cut into portions, wrap securely, and freeze for up to 2-3 months.