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This Strawberry French Toast Casserole is a make-ahead breakfast that feels special without being fussy. Cubed bread and cream cheese soak overnight in a lightly sweet custard, then bake until golden and firm. A generous strawberry sauce spooned over the top adds freshness, color, and just the right amount of sweetness.
It’s perfect for holidays, brunch, or any morning when you want something comforting that can be prepared in advance and served to a crowd.
Meggan’s Notes
French toast casseroles work best when they are balanced. The bread needs enough custard to soften without turning mushy, the cream cheese should melt into pockets of richness, and the fruit should taste bright rather than jammy.
Since strawberries need a heavier hand than blueberries, this recipe calls for more of them in both the casserole and the sauce compared to my blueberry French toast casserole. The result is a baked French toast that stays tender and lightly sweet, finished with a vibrant strawberry topping that cuts through the richness.
Like all good overnight breakfasts, this one rewards a little planning. Assemble it the night before, bake it in the morning, and serve it warm with the sauce spooned generously over each portion.
Why This Recipe Works
- Overnight soak: Gives the bread time to absorb the custard evenly.
- Cream cheese layering: Creates creamy pockets throughout the casserole.
- Extra strawberries: Ensures real strawberry flavor in every bite.
- Separate sauce: Keeps the casserole from becoming soggy while adding brightness.
Strawberry French Toast Casserole Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Bread: Soft sandwich bread works best. Using more than 12 slices will throw off the bread-to-custard ratio.
- Cream cheese: Cut into small pieces so it distributes evenly while baking.
- Strawberries: Fresh or frozen both work well. Frozen berries are convenient and economical.
- Eggs: Provide structure and richness to the custard.
- Half and half: Creates a tender, custardy texture without being heavy.
- Maple syrup: Adds gentle sweetness without overpowering the strawberries.
- Vanilla extract: Rounds out the flavor of the custard.
- Cornstarch: Thickens the strawberry sauce so it coats the casserole instead of running off.
How to Make Strawberry French Toast Casserole
- Coat a 9-inch by 13-inch baking dish with nonstick spray. Spread half the bread cubes in the bottom of the dish. Add the cream cheese in pieces evenly over the bread.
- Top with 2 cups strawberries and remaining bread.
- In a large bowl, beat eggs. Beat in half-and-half, maple syrup, and vanilla until smooth. Pour over the casserole. Cover with foil and chill at least 8 hours or overnight. Remove from the refrigerator at least 30 minutes, or up to 1 hour, before baking.
- Adjust an oven rack to the middle position and preheat oven to 350 degrees. Bake covered for 45 minutes. Remove foil and bake until golden brown and set in the middle, about 10 minutes longer.
- Meanwhile, in a medium saucepan over medium-high heat, whisk together sugar, water, and cornstarch. Bring to a boil, reduce heat to medium, and boil for 3 minutes, stirring constantly.
- Stir in strawberries and simmer until the berries soften and break down, about 8 to 10 minutes. Stir in butter until melted.
- Pour the sauce evenly over the casserole so each portion is topped.
- For best results, let casserole rest at least 10 minutes before slicing.
Strawberry French Toast Casserole Tips and Variations
- Yield: This recipe makes a full 9-inch by 13-inch pan of casserole. It’s enough for about 12 (1-cup) servings of casserole (depending on how you scoop or slice it).
- Make ahead: Assemble the casserole up to 24 hours in advance and keep refrigerated.
- Lighter topping: Serve with fresh sliced strawberries instead of sauce if preferred.
- Citrus boost: Add a teaspoon of lemon zest to the sauce for extra brightness.
- Extra richness: Serve with whipped cream or additional maple syrup at the table.
How to Store Strawberry French Toast Casserole
- Refrigerator: Store covered for up to 4 days.
- Reheating: Warm individual portions in the microwave or reheat the whole dish covered in a 325-degree oven until hot.
Frequently Asked Questions
Yes. Frozen strawberries work very well and do not need to be thawed first.
Yes. Let it rest at least 10 minutes after baking so it slices cleanly.
It can be frozen after baking, but the texture of the cream cheese is best when served fresh.
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Strawberry French Toast Casserole
Ingredients
For the casserole:
- 12 slices bread cut into 1/2-inch cubes and dried overnight on the counter (see note 1)
- 2 (8 ounce) packages cream cheese cut into 1-inch pieces
- 2 cups strawberries (see note 2)
- 12 eggs
- 2 cups half-and-half
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
For the sauce:
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 cups strawberries
- 1 tablespoon butter
Instructions
To make the casserole:
- Coat a 9-inch by 13-inch baking dish with nonstick spray. Spread half the bread cubes in the bottom of the dish. Add the cream cheese in pieces evenly over the bread. Top with 2 cups strawberries and remaining bread.
- In a large bowl, beat eggs. Beat in half-and-half, maple syrup, and vanilla until smooth. Pour over the casserole. Cover with foil and chill at least 8 hours or overnight. Remove from the refrigerator at least 30 minutes, or up to 1 hour, before baking.
- Adjust an oven rack to the middle position and preheat oven to 350 degrees. Bake covered for 45 minutes. Remove foil and bake until golden brown and set in the middle, about 10 minutes longer.
To make the sauce:
- Meanwhile, in a medium saucepan over medium-high heat, whisk together sugar, water, and cornstarch. Bring to a boil, reduce heat to medium, and boil for 3 minutes, stirring constantly.
- Stir in strawberries and simmer until the berries soften and break down, about 8 to 10 minutes. Stir in butter until melted, then pour the sauce over the casserole. For best results, let the casserole rest at least 10 minutes before slicing.
Notes
- Bread: I use a soft sandwich bread in this recipe. If you use more than 12 slices, you won’t have enough liquid to moisten the casserole properly. Dry the bread up to 3 days in advance on the counter (keep it covered with a dry kitchen towel) or cube and dry in a 300-degree oven for 30 minutes.
- Strawberries: Either fresh or frozen strawberries work in this recipe. I use frozen berries because they are more convenient and economical.
Nutrition
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