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Strawberry French Toast Casserole

Strawberry French Toast Casserole

iamwinfred
This Strawberry French Toast Casserole is a stunning make-ahead brunch dish featuring pillowy challah bread soaked in a rich vanilla-cinnamon custard and layered with fresh, juicy strawberries. It comes together in just 15 minutes of prep, bakes up golden and gorgeous, and feeds a crowd without any last-minute fuss at the stove.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 310 kcal

Equipment

  • 9x13-inch baking dish Glass or ceramic recommended for even baking
  • Large mixing bowl For whisking the custard mixture
  • Balloon whisk
  • Cutting board
  • Sharp knife For cubing bread and slicing strawberries
  • Measuring cups and spoons
  • Plastic wrap or foil For covering dish during overnight soak
  • Oven mitts
  • Cooking spray or butter For greasing the baking dish
  • Instant-read thermometer (optional) For checking doneness — center should reach 160°F

Ingredients
  

For the Casserole

  • 1 loaf challah bread cut into roughly 1-inch cubes; about 10–12 cups; day-old preferred for better custard absorption
  • 2 cups fresh strawberries about 300g; hulled and sliced ¼-inch thick

For the Custard

  • 6 large eggs
  • 1¾ cups whole milk about 415ml; do not substitute low-fat milk
  • ½ cup half and half about 120ml
  • ¼ cup brown sugar about 55g; firmly packed
  • 1½ tsp pure vanilla extract
  • ½ tsp ground cinnamon

Optional Toppings (for serving)

  • powdered sugar for dusting before serving
  • maple syrup for drizzling
  • whipped cream lightly sweetened; for serving
  • fresh strawberries sliced; for garnishing before serving

Instructions
 

  • Preheat oven to 350°F (175°C) with the rack in the middle position. Grease a 9x13-inch baking dish with cooking spray or butter, coating the sides as well.
  • Cut the challah loaf into roughly 1-inch cubes (about 10–12 cups) and spread them evenly in the prepared baking dish. Day-old bread works best for maximum custard absorption.
  • Hull and slice the strawberries into ¼-inch rounds, then scatter them evenly over the bread cubes, tucking some pieces between the bread so berries are distributed throughout.
  • Whisk together the eggs, whole milk, half and half, brown sugar, vanilla extract, and cinnamon in a large bowl for about 60 seconds until smooth and the sugar has fully dissolved.
  • Pour the custard evenly over the bread and strawberries, then gently press the bread cubes down into the liquid so every piece makes contact. For best results, cover and refrigerate overnight (or let sit at room temperature for 20–30 minutes before baking).
  • If refrigerated overnight, let the casserole sit at room temperature for 15–20 minutes before baking. Bake uncovered at 350°F for 45–50 minutes, until the top is golden brown and the center is set and no longer jiggly.
  • Remove from the oven and let the casserole rest for 10 minutes before serving. Top with a dusting of powdered sugar, a drizzle of maple syrup, whipped cream, and fresh strawberry slices if desired.

Notes

  • Use day-old challah: Slightly stale bread absorbs the custard much better than fresh, resulting in a richer, custardy texture rather than a soggy one.
  • Overnight soak: Assembling the night before and refrigerating is the recommended method — it produces a noticeably more cohesive, flavorful casserole. Take it out of the fridge 15–20 minutes before baking.
  • Bread substitution: Brioche is the best swap for challah. Texas toast or thick-cut French bread work in a pinch, but avoid thin sandwich bread.
  • Frozen strawberries: If using frozen, thaw completely, drain all excess liquid, and pat dry before using to prevent a watery casserole.
  • Add a crisp topping: Sprinkle extra brown sugar over the top before baking for a caramelized crust, or mix equal parts flour, brown sugar, and cold butter for a quick streusel topping.
  • Check for doneness: A knife inserted into the center should come out clean, or an instant-read thermometer should read 160°F. Tent loosely with foil during the last 10 minutes if the top browns too quickly.
  • Storage: Cover and refrigerate leftovers for up to 3 days. Reheat covered in a 325°F oven for 15–20 minutes, or microwave individual portions on medium power for 60–90 seconds.
  • Freezing: Slice cooled leftovers into portions, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Cream cheese variation: Drop small spoonfuls of sweetened cream cheese between the bread cubes before adding the custard for rich, creamy pockets throughout the casserole.
  • Lemon zest upgrade: Add the zest of one lemon to the custard for a bright citrusy note that pairs beautifully with the fresh strawberries.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 38gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 145mgSodium: 270mgPotassium: 230mgFiber: 2gSugar: 14gVitamin A: 8IUVitamin C: 25mgCalcium: 13mgIron: 11mg
Keyword brunch casserole recipe, challah french toast bake, make ahead breakfast casserole, overnight french toast casserole, strawberry french toast casserole
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