A delightful and indulgent overnight French toast casserole layered with strawberries and cream cheese, perfect for a special breakfast or brunch.
Ingredients
6 cups bread cubes
8 oz cream cheese
2.5 cups sliced strawberries
2 cups half-and-half
6 large eggs
1/2 cup maple syrup
1/4 cup sugar
1/2 cup water
1 tbsp cornstarch
2 tbsp butter
Method
Start by thoroughly greasing a 9x13-inch baking dish to ensure nothing sticks.
Evenly layer half of the cubed bread at the bottom of the dish. Scatter cubes of cream cheese on top, followed by a generous layer of 1 ½ cups of sliced strawberries. Finally, top with the remaining bread cubes.
In a blender, combine the half-and-half and blend briefly. Add the eggs and mix until fully incorporated. Then, pour in the maple syrup and blend again until the mixture is smooth. Carefully pour this blend over the bread layers.
Cover the dish securely with aluminum foil and refrigerate for a minimum of 8 hours, or overnight for optimal flavor.
About 45 minutes before baking, take the dish out of the fridge to let it reach room temperature.
Preheat your oven to 350°F (175°C) while you wait.
Bake the casserole, covered, for 30 minutes. After this, carefully remove the foil and bake for an additional 30 minutes until the top is golden and puffed.
While the casserole is baking, prepare a strawberry sauce by combining sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes.
Add 1 cup of sliced strawberries to the saucepan and continue cooking for around 10 minutes, stirring until the strawberries begin to soften. Mix in the butter until it melts and everything is well blended.
Serve the warm strawberry sauce generously over slices of the French toast casserole.
