Strawberries and Cream French Toast (Print Version)
# Ingredients:
→ Bread & Dairy
01 -
1 (16-ounce) loaf brioche bread, cubed
02 -
1 (8-ounce) package cream cheese, cubed
03 -
2 cups whole milk
→ Fruit
04 -
1 pound fresh strawberries, diced and divided
→ Eggs & Sweeteners
05 -
12 large eggs, beaten
06 -
⅓ cup maple syrup
07 -
1 tablespoon confectioners' sugar
→ Flavorings
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon kosher salt
# Instructions:
01 -
Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
02 -
In a large glass measuring cup or bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
03 -
Preheat oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and let stand at room temperature for 30 minutes.
04 -
Place into oven and bake, covered, for 30 minutes. Uncover and continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
05 -
Serve immediately, sprinkled with remaining diced strawberries and confectioners' sugar.
# Notes:
01 -
For best results, use day-old brioche bread which absorbs the custard mixture more effectively
02 -
The French toast can be assembled the night before for a convenient breakfast option