Baked Strawberries & Cream French Toast is a lovely dish to serve for a special breakfast or brunch.
Why a Baked French Toast?
I am always looking for easier ways to prepare meals. You know how it is, you are either so busy, but you want to fix a nice meal or you have a lot of things already going on with your meal, that you want to make something that is easy and less time consuming.
French Toast isn’t hard to make. . . it’s just preparing a custard, soaking bread and frying it in a pan. What makes it time consuming, unless you have a large griddle, is you can only fry up a couple of slices at a time. Baked Strawberries & Cream French Toast is prepared at one time and baked while you can get everything else done.
Baked Strawberries & Cream French Toast is the perfect dish to use that abundant crop of fresh, ripe berries.
What do I need to make Baked Strawberries & Cream French Toast?
You will need mixing bowls, measuring cup, measuring spoon, whisk, bread knife, spoon, 9 x 13 baking dish, aluminum foil, knife, cutting board, mixer and the following ingredients.
Mama Fawn’s Tips. . .
- The macerated strawberries will make a nice syrup for the French Toast while it is in the refrigerator.
- Use ripe strawberries for this recipe.
- Any strawberry jam would do or you can use my recipe for Strawberry Lime Jam.
- Don’t worry if the cream cheese mixture is smooth after adding the jam. It will melt nicely once it’s been baked.
- You can use any type of bread for this recipe. The heartier the bread, the longer you will have to let it set before baking. A nice brioche loaf would work wonderful for this recipe.
- I find it easier if you use day-old bread that has been refrigerated. This makes it easier to slice and stuff.
- I use half & half for this recipe because I like the thicker consistency of the custard but feel free to use whole milk, if you prefer.
- The stuffed bread needs to be totally submerged into the custard so you may need to press it into it before baking.
- Definitely could use any type of berry for this recipe. Whatever is in season.
- The French Toast can be served with maple syrup, if desired.
Baked Strawberries & Cream French Toast
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutesIngredients
1 ½ cup sliced strawberries
2 tsp. Sugar
¼ cup water
8 oz. cream cheese, softened
1 cup strawberry jam; divided in ½ cups
1 loaf of challah bread
6 eggs, beaten
1 ½ cup half & half
1 tbsp vanilla
Directions
- In a small bowl, add the sliced strawberries, sugar and water. Mix well and refrigerate the macerated strawberries until serving.
- In a small mixing bowl, add the softened cream cheese and beat with a mixer until smooth and fluffy. Pour ½ cup of strawberry jam into the beaten cream cheese and mix (or beat) until incorporated.
- Slice the challah bread in 8 even slices; about 1-1 ½ inch wide. Cut a pocket in each slice of bread, cutting almost all the through. Stuff the inside of each pocket with the cream cheese mixture and then press to enclose.
- In a large bowl, add the beaten eggs, half & half and vanilla and mix well.
- Generously butter a 9 x 13 inch baking dish. Arrange the bread in the baking dish. Pour the egg mixture over the arranged bread, making sure all the bread is submerged into the mixture. Press down with a spoon, if needed.
- Cover with foil and let set until the oven has preheated.
- Preheat the oven to 350 degrees.
- Bake for 30 minutes, covered. Remove the foil and bake for another 15 minutes or until the French Toast is golden brown.
- Serve the French Toast warm, topped with the macerated strawberries and a nice dollop of whipped cream. Enjoy!
