This Strawberry Cream Cheese French Toast Casserole showcases fresh strawberries and a creamy, sweet whipped cream cheese between layers of soft, fluffy French toast. It's perfect to make ahead and an absolute winner for brunches and holidays.
Strawberry Cream Cheese French Toast Casserole
This make-ahead overnight Strawberry Cream Cheese French Toast Casserole takes breakfast or brunch to the next level of decadence. With layers of fresh strawberries and creamy, tangy cream cheese cheesecake between layers of soft, fluffy French toast. It's basically like having cheesecake for breakfast.
The best part about this casserole, other than that it's absolutely stunning to look at it and scrumptious to eat, is that it's super easy to make ahead or freeze, which makes it a winner for special occasions and brunches.
Do I Have to Wait 8 Hours Before Baking?
No. I have had success baking it after about 30 minutes to an hour when I was particularly impatient. It was a little more tender and soft when leaving it overnight, but you can bake right away if you really need to.
What Kind of Bread Should I Use?
The recipe calls for French bread. However, you can use any hearty, thick bread, such as Italian, challah, brioche, sourdough, or even a cinnamon swirl loaf. Just make sure it's about 16 to 24 ounces total weight, as slice size will vary depending on the variety.
Stay away from super soft breads such as classic white bread. They won't hold up to the wet French toast mixture.
Strawberry Cream Cheese French Toast Casserole Variations
If you're looking to add a little variety or change things up, you can try these suggestions.
- Other fruits: add other fruits or substitute the strawberries completely. Some fruits that would work well include bananas, blueberries, cherries (pitted), raspberries, or blackberries.
- Cream cheese flavors: The recipe calls for plain cream cheese, but you can also use a fun flavor like cinnamon or a fruity flavor like strawberry or blueberry.
- Chocolate chips: Strawberries and chocolate go together like PB&J. Add some chocolate chips sprinkled in when you add the strawberries for a little extra decadence.
- Nuts: Chopped nuts such as pecans or walnuts would be delicious in the casserole with the strawberries or sprinkled on top with the topping.
What to Serve with Strawberry Cream Cheese French Toast Casserole
I think this casserole drizzled with the strawberry maple syrup is super filling and satisfying. But if you're looking to round out the meal, you can serve it with fresh fruit, berries, or our family favorite fruit salad.
You can also add a little protein by serving it with fried, scrambled, or boiled eggs on the side or a big scoop of Greek yogurt or cottage cheese.
More Make Ahead Breakfast Recipes You'll Love
- Blueberry Banana French Toast Casserole - a sweet breakfast casserole with bright, fresh blueberries and creamy, sweet bananas.
- Crockpot Breakfast Casserole - a savory breakfast casserole with all of the best parts about breakfast including hashbrowns, eggs, bacon, ham, sausage, and cheese, all in the slow cooker!
- Freezer Breakfast Burritos - make these burritos ahead of time, personalize the toppings to your taste, and then heat them up quickly in the microwave or the oven.
- Chocolate Pancakes - super decadent and rich, these chocolate pancakes are simple to make, but best of all they're easy to freeze and reheat.
- Blueberry Muffins with Crumb Topping - a favorite recipe from my grandma. These are easy to make a day or two ahead and also easy to freeze. Try this family favorite recipe with ripe, juicy blueberries in a sweet vanilla muffin with a crispy streusel on top.
Strawberry Cream Cheese French Toast Casserole Video
Strawberry Cream Cheese French Toast Casserole
Ingredients
- 1 large loaf French bread (1 to 1½ pounds) sliced (about 20-24 slices)
- 1 pound strawberries sliced
- 8 eggs
- ½ cup milk
- 1 teaspoon cinnamon
For the Cheesecake Filling
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 egg
- 1 teaspoon lemon juice
For topping:
- 3 graham crackers crushed
- 1½ tablespoons melted butter
For Syrup (optional):
- ½ cup Strawberry jam or preserves
- ½ cup maple syrup
Instructions
- In a medium bowl, beat together all cheesecake filling ingredients until fully mixed and smooth.
- Spread cream cheese mixture over about ⅔ of your bread slices (about 16-18 of the slices).
- Place half of the bread with cream cheese in the bottom of a large baking dish.
- Sprinkle ⅓ of the strawberries on top the bread with cream cheese.
- Repeat bread and strawberry layers once more.
- Cube the remaining bread slices and spread on top of your last layer.
- Sprinkle the remaining strawberries on top.
- In a large bowl, beat together eggs and milk until blended well. Add cinnamon and beat again.
- Pour egg mixture in the baking dish over your cubed bread slices.
- Cover with foil and lightly press everything down to flatten and allow the bread to soak up the egg mixture. Place in refrigerator overnight.
- In the morning, take the dish out of the fridge and allow it to rest while waiting for your oven to preheat to 350°F.
- To make the crumb topping, mix 3 crushed graham crackers and 1-½ T melted butter with a fork. Sprinkle over french toast before baking and recover.
- Bake covered at 350°F for 25-30 minutes. Uncover and bake an additional 25-30 minutes.
To Make the Syrup:
- Combine strawberry jam and maple syrup in a bowl. Microwave for about 30 seconds at a time until mixture is smooth and warm. Drizzle over finished Strawberry Cheesecake French Toast Bake before serving.
Notes
- Storage: Cover leftovers tightly and store in the refrigerator for 2–3 days.
- Freezer Directions: Prepare the topping. Place in a baggy and in the container with the prepared, unbaked casserole. Cover and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, until heated all the way through. Alternately, the casserole can be frozen after baking for up to 3 months. Thaw overnight in the refrigerator and warm up in a 350°F oven for 35 minutes or until warm in the center.
Nutrition
UPDATE INFO: This recipe was originally published in August 2014. It was updated with new tips, pictures, and video, and republished in February 2024.
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Zan says
Hey Michelle, the recipe looks yummy. I found you over at mom bloggers club! We have some Facebook groups going - if you would like to join one of them or we can start our own little group. I will check you out on fb - as TonyandZan Turner!
Michelle says
Thanks for stopping over! I would love to join a group on Facebook!
Alison says
This seriously sounds amazing! Pinned! 🙂
Molly says
This recipe calls for 9 eggs total, but the instructions only mention 7 eggs. Can you clarify how many eggs for each step?
Michelle says
I'm sorry. The recipe called for 8 eggs and then instructed to beat in 6. You're supposed to just beat in all 8 at once. I've updated the recipe, and I apologize about the typo!
Molly says
Thanks for the clarification! I ended up making it with 6 to be safe but will definitely try again w/ all 8. It was still delicious!
joanne says
can this be frozen?
Michelle says
I haven't tried freezing it. Maybe it would work before baking it. If you try it, let me know how it goes!
Sharmaine says
Hello I was looking over your recipe it looks delicious. I would like to use strawberry cream cheese for the filling, would I omit the 1/3c of sugar add the egg and lemon juice? Or omit everything and use the strawberry cream cheese?
Thanks
Charmaine
Michelle says
I would do everything the same and just use the strawberry cream cheese instead of plain. Or you can omit or reduce the sugar, depending on how sweet the strawberry cream cheese is.