Strawberry French Toast Casserole Recipes

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STRAWBERRY FRENCH TOAST



Strawberry French Toast image

Fresh berries and cream cheese create the creamy middle in these French toast sandwiches. Because you prepare this breakfast bake the night before, it's perfect for overnight guests. I like to serve it with bacon and fresh fruit. -Karen Sharp, Harvard, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 12

6 ounces cream cheese, softened
3/4 cup sliced fresh strawberries
1/3 cup confectioners' sugar
1 loaf (1 pound) French bread, cut into 1-inch slices
10 large eggs
2/3 cup half-and-half cream or heavy whipping cream
1 teaspoon vanilla extract
STRAWBERRY SAUCE:
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons water
Maple syrup, optional

Steps:

  • In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 230mg cholesterol, Sodium 373mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 3g fiber), Protein 12g protein.

STRAWBERRY CREAM CHEESE FRENCH TOAST



Strawberry Cream Cheese French Toast image

French toast casserole is served with a drizzle of warm homemade strawberry sauce.

Provided by Tamala Henry

Categories     Breakfast and Brunch     Eggs

Time 9h45m

Yield 12

Number Of Ingredients 11

12 slices home-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
1 ½ cups sliced fresh strawberries
2 cups half-and-half
12 large eggs
⅓ cup pure maple syrup
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 cup sliced fresh strawberries
1 tablespoon butter

Steps:

  • Generously grease a 9x13-inch baking dish.
  • Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  • Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  • Remove baking dish from refrigerator 45 minutes before baking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  • Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 42.2 g, Cholesterol 244.5 mg, Fat 24.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 376 mg, Sugar 25.2 g

QUICK FRENCH TOAST CASSEROLE WITH STRAWBERRY LEMON SAUCE



Quick French Toast Casserole with Strawberry Lemon Sauce image

Provided by Valerie Bertinelli

Time 1h

Yield 6 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 large eggs
2 cups half-and-half
6 cups 1-inch-cubed challah bread (about half of a 1-pound loaf)
1 pound ripe strawberries, hulled and quartered
1 1/2 teaspoons cornstarch
1/3 cup maple syrup
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice

Steps:

  • For the French toast casserole: Set a trivet in a 6- to 8-quart Instant Pot® and add 1 cup water to the pot. Spray a 6-inch springform pan or 7-inch round cake pan with nonstick cooking spray.
  • Whisk together the sugar, vanilla, cinnamon, salt and eggs in a medium bowl. Add the half-and-half and whisk to combine well.
  • Press the bread into a large bowl, then pour the custard mixture all over. Press the bread firmly to submerge. Stir with a spoon, then pour the bread and custard mixture into the prepared cake pan. Place the pan on the trivet in the Instant Pot® and pressure cook on high for 30 minutes. Release the valve to depressurize the pot, then remove the pan. Let stand 10 minutes before either removing the sides of the springform pan or inverting the casserole onto a platter. Serve warm or at room temperature with the strawberry lemon sauce.
  • For the strawberry lemon sauce: Put the strawberries in a medium saucepan and toss them with the cornstarch. Add the maple syrup and lemon juice (reserve the zest). Bring to a brisk simmer over medium-high heat, then reduce the temperature to keep it at a simmer and cook, stirring occasionally, until the strawberries are somewhat broken down and the liquid is thick and syrupy, about 12 minutes. Add the lemon zest. Serve warm or at room temperature.

STRAWBERRY FRENCH TOAST BAKE RECIPE BY TASTY



Strawberry French Toast Bake Recipe by Tasty image

Here's what you need: biscuits, strawberry, strawberry, sugar, eggs, milk, maple syrup, vanilla extract, cinnamon, whipped cream

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 10

8 biscuits, or 1 can biscuit dough
1 cup strawberry, quartered
2 cups strawberry, finely diced
½ cup sugar
2 eggs
½ cup milk
½ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
whipped cream

Steps:

  • Preheat oven 350˚F (180˚C).
  • Slice each biscuit into 8 pieces and place in a greased baking dish.
  • In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
  • Combine egg mixture ingredients in a large bowl until well-incorporated.
  • Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
  • Top with strawberry filling and the fresh quartered strawberries.
  • Bake for 40-50 minutes, or until golden brown.
  • Slice and serve with whipped cream.
  • Enjoy!

Nutrition Facts : Calories 226 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, Sugar 30 grams

BAKED FRENCH TOAST WITH STRAWBERRIES



Baked French Toast with Strawberries image

French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. -David Stelzl Jr., Waxhaw, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 15

12 slices day-old French bread (1 inch thick)
6 large eggs
1-1/2 cups 2% milk
1 cup half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
1 cup chopped pecans
4 cups chopped fresh strawberries
Additional maple syrup

Steps:

  • Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

Nutrition Facts : Calories 377 calories, Fat 20g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 8g protein.

BAKED STRAWBERRY FRENCH TOAST



Baked Strawberry French Toast image

Fresh strawberries and cream bring rich flavor to this easy oven strawberry French toast recipe. Perfect make-ahead recipe for breakfast or brunch! Serve with extra berries, whipped cream, and strawberry syrup.

Provided by Must Love Home

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

cooking spray
1 loaf day-old Italian bread
2 cups fresh strawberries, sliced
8 large eggs
2 cups milk
½ cup heavy cream
2 tablespoons white sugar
½ teaspoon fresh lemon zest
¼ teaspoon almond extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
  • Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
  • Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
  • Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
  • Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 51.8 g, Cholesterol 211.3 mg, Fat 14.8 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 628 mg, Sugar 9 g

STRAWBERRY-TOPPED FRENCH TOAST BAKE



Strawberry-Topped French Toast Bake image

Enjoy this delicious French toast bake topped with strawberries.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h

Yield 6

Number Of Ingredients 11

1 loaf (16 oz) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
1 container (8 oz) pineapple cream cheese spread
4 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
1 quart (4 cups) fresh strawberries
1/2 cup sugar
2 tablespoons amaretto, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place sandwiches in baking dish to cover bottom of dish.
  • In medium bowl, beat eggs. Beat in milk, 1/4 cup sugar, the salt and cinnamon until well blended. Pour over bread in baking dish. Let stand at room temperature 5 minutes. Turn bread slices over. Cover; refrigerate 8 hours or overnight.
  • Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir chopped strawberries, 1/2 cup sugar and the amaretto until mixed. Cover; refrigerate 8 hours or overnight.
  • When ready to bake, heat oven to 400°F. Uncover baking dish; drizzle bread slices with melted butter. Bake 25 to 30 minutes or until golden brown.
  • Meanwhile, slice remaining strawberries and add to chilled strawberry mixture; mix lightly. Serve French toast with strawberry topping.

Nutrition Facts : Calories 600, Carbohydrate 77 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 38 g

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