Strawberry Stuffed French Toast Casserole
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Super easy Strawberry French Toast Casserole is stuffed with strawberries and
Strawberry French Toast Casserole
Strawberry French Toast Casserole has warm and delicious flavors and comes together for the ultimate breakfast…or dessert…whichever you prefer!
If I plan the night before, I’ll measure and have everything ready and all I have to do in the a.m. is throw it together and bake. It’s no secret for those who know me that I’m a morning person. I wake up full of energy and ready to take on the day. I love to get a good run in first thing and then have a good breakfast. Pancakes, waffles, and french toast are among my favorite breakfasts to cook and to eat. That makes this Strawberry Stuffed French Toast Casserole recipe a winner for me!
It’s sweet, but not too sweet. You can easily adjust the sugar if you don’t like sweet items for breakfast. And it does have fruit – that’s healthy, right?
Soft ciabatta bread is laced with fresh strawberries, vanilla, and
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- ciabatta bread
- granulated sugar
- butter melted
- eggs
- cream cheese
- half and half whole milk, or heavy cream
- sweetened condensed milk
- pure vanilla extract
- strawberries diced (fresh or frozen)
- strawberry jam I used low-sugar Smucker’s
Strawberry French Toast Tips
- I have used french bread, Italian bread, ciabatta bread, baguette bread, and even glamorous hot buns for the bread in this Strawberry Stuffed French Toast Casserole recipe.
- You need dry bread so that it soaks up the custard. Even when I have one or two-day-old bread I often use this method to toast the bread and dry it out even more. Cut your bread into 1-inch cubes and place them on a cookie sheet in a single layer. Next, place them in a preheated 300°F oven. Bake them for about 10 minutes. Test to see how dry they are and return if necessary.
- Allow the bread to soak in the custard at least 15 minutes, however, the longer the better. You can even allow it to soak overnight in the refrigerator.
Strawberry Stuffed French Toast Casserole
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Ingredients
- 8 ounce loaf ciabatta bread cubed
- 1/2 cup granulated sugar
- 1/2 cup butter melted
- 2 large eggs
- 4 ounce cream cheese cubed
- 1 cup half and half whole milk, or heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup strawberries diced (fresh or frozen)
- 1/2 cup strawberry jam I used low sugar Smucker’s
Instructions
- Preheat oven to 375 degrees.
- Cube bread. Spread bread cubes out on a cookie sheet and bake 10 minutes. Remove from oven and cool.
- In a large bowl, combine half and half, sweetened condensed milk, and sugar. Add bread cubes to milk mixture; allow to sit 15 minutes stirring occasionally.
- In a small bowl, combine eggs and vanilla; whisk. Pour over bread and stir until everything is combined.
- In another small bowl, stir together strawberries and strawberry preserves. Set aside.
- Spray an 8×8 inch casserole dish with non-stick spray. Pour half of the bread into casserole dish. (Use the same method if serving individual ramekin portions.)
- Top with cream cheese cubes. Drop spoonfuls of strawberry mixture over bread. Top with remaining bread mixture.
- Pour melted butter over bread.
- Place casserole dish on a cookie sheet to catch drips.
- Bake 30 minutes at 375 degrees. Turn oven to 400 degrees and bake another 10 minutes until top is golden brown and ‘crusty’. (For ramekins, bake at 375 for 25 to 20 minutes)
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
PERFECT for ANY special breakfasts!!
Delicious! I loved the addition of the strawberries to a classic french toast casserole.
Looks delicious! Thank you for joining us at Transformed Tuesday this week.
Hugs,
Peggy~PJH Designs
Mmm, this sounds delicious. Pinning this for Sunday. ~d