The kitchen light was soft that morning as I reached for the old recipe card tucked in a tin box. The scent of warm vanilla and fresh strawberries filled the air while the iron skillet sat heavy on the stove waiting. The first time I made Strawberry French Toast Casserole in Grandma’s kitchen was when I was small enough to stand on a stool. My fingers brushed the cracked eggs shell as I heard rain patter on the porch screen.
That morning the idea of Strawberry French Toast Casserole seemed too fancy for my eight year old self but Grandma just winked. She whispered about day old brioche bread and sweet cream soaking up the red berry juices. The memory of plump crimson slices slipping between layers of custard still brings a smile. The warmth from that baking dish comforted me like a hug.
Grandma pantry highlights
When I learned to make Strawberry French Toast Casserole I kept a list of her secret pantry treasures close by. In her old wooden box sat thick heavy cream fresh eggs and a dusting of cinnamon. The berries were ripe and ruby red handpicked from her own backyard patch. A handful of vanilla beans might hidden in a jar beside the sugar jars.
She taught me about good quality bread like brioche or challah that holds custard without falling apart. A pinch of salt balanced the sweetness like a gentle hug. Every ingredient had a story grandkid style that made Strawberry French Toast Casserole feel like family.
Why you will treasure it
- Comfort food in every bite each forkful of Strawberry French Toast Casserole warms you up on a chilly morning with its custardy soft center.
- Simple to prepare you gather the ingredients the night before and wake to a bubbling bake that smells like home.
- Perfect for gatherings friends and cousins always gather round to taste a dish that feels familiar and fun.
- Customizable delight swap strawberries with blueberries or peaches for a cousin recipe and still savor the same cozy feel.
Bringing it all together
- Step 1 Crack fresh eggs into a bowl and whisk with creamy milk sugar and a dash of vanilla to make the custard base. Stir until the mixture is smooth and silky then set aside. Strawberry French Toast Casserole starts with a perfect custard mix.
- Step 2 Slice your brioche bread into thick pieces and layer them in an oiled baking dish. Place strawberry slices in between layers so each square tastes bright fruity sweet. This is where Strawberry French Toast Casserole shines in color 맛.
- Step 3 Pour that custard over the bread and berries making sure every piece is soaked. Gently press down so the liquid sinks in. The bread will swell with flavor overnight if you plan ahead.
- Step 4 Cover the dish and refrigerate for at least four hours or overnight if you can wait. This step gives time for the strawberries to release their juice and enrich your Strawberry French Toast Casserole custard.
- Step 5 When you are ready preheat the oven to a gentle temperature about three hundred fifty degrees and remove the plastic wrap. Let the casserole sit at room temperature while the oven warms.
- Step 6 Bake until the top is golden and the custard is set this should take forty to fifty minutes depending on your oven. You will know the Strawberry French Toast Casserole is done when the edges pull slightly from the pan.
- Step 7 Let it cool for ten minutes then sprinkle powdered sugar or a drizzle of maple syrup. Scoop into bowls and serve warm with extra strawberries on top for color and tang.
Grandma pearls of wisdom
Tip 1 Use stale bread if you can it soaks custard better than fresh fluffy slices. It holds shape and flavor like a good workhorse just for Strawberry French Toast Casserole.
Tip 2 Let the casserole rest at room temperature before baking this helps the center cook evenly without the edges burning. Grandma Rosa taught me this trick before I was ten.
Tip 3 Preheat the oven fully before sliding in your dish. A steady heat ensures that all the custard cooks into a silky blanket over the strawberries and bread.
Tip 4 Swap half the milk for heavy cream on special mornings for an extra rich Strawberry French Toast Casserole that feels almost like a dessert for breakfast.
Aunt Mary takes a first bite
I watched Aunt Mary lift her fork full of the warm Strawberry French Toast Casserole her eyes widening in delight. She closed her eyes and let out a soft mmm before telling me how the berries reminded her of summer afternoons at Grandma’s patch. That moment felt timeless.
Her voice cracked a little as she said she could taste the cinnamon and vanilla that Grandma Rose always used. It was like hearing a family story told through flavor and each bite brought back other cousins and siblings gathered round the worn farmhouse table.
Setting the table with care
I like to lay out hand woven placemats from my cousin Rosa’s craft stall. I place small bouquets of wild daisies in a blue mason jar. The clink of spoons and forks feels friendly when you set each one on a folded linen napkin that Grandma used to iron on Sunday mornings.
The aroma of fresh strawberries and custard drifts around the room while the sunlight filters through oak leaves outside. I pass the baking dish for you to scoop the Strawberry French Toast Casserole directly onto your plate. Simple white bowls let the red berries pop the way Grandma always wanted.
Timely twists for each season
- Spring delight replace strawberries with rhubarb and strawberry combo for a tart cousin to Strawberry French Toast Casserole.
- Summer upgrade stir in fresh blueberries peaches or blackberries for a colorful berry medley that reminds you of picnic days.
- Autumn spin add a sprinkle of cinnamon sugar and swap fruit for apple slices or pear pieces that bring cozy harvest flavors.
- Winter version fold in cranberry compote or pomegranate arils for a festive twist that warms you up on frosty mornings.
Store and reheat with love
Leftover Strawberry French Toast Casserole stores well in the fridge for up to three days. Cover your dish tightly with foil or plastic wrap so the custard does not dry out. When you want a quick breakfast just pop a slice into a heatproof plate.
Reheat in the oven at three hundred twenty five degrees for ten to fifteen minutes until the center is warm. If you are in a hurry use a microwave safe bowl and heat for one to two minutes on medium power stirring halfway through. Top with fresh strawberries and a whisper of powdered sugar.
Cheers to shared moments plus FAQs
Every time I dish up Strawberry French Toast Casserole I feel like I am passing on a piece of Grandma’s kitchen charm. You gather around with forks and gentle chatter spreads like steam from the baking dish. It is love baked into every golden square.
- What bread works best challah or brioche both hold custard well and give a tender crumb to the Strawberry French Toast Casserole.
- Can I make it gluten free yes use gluten free bread with similar texture but note it may soak custard faster so watch the baking time for your Strawberry French Toast Casserole.
- How do I prevent soggy slices use slightly stale bread let it toast for a minute or two before soaking it in custard for your Strawberry French Toast Casserole.
- Can I freeze leftovers you can freeze portions wrapped in foil for up to one month then thaw in the fridge overnight and reheat gently.
- Is there a dairy free option swap milk and cream for coconut milk or almond milk just keep an eye on texture while baking your Strawberry French Toast Casserole.
- Can I add nuts yes sprinkle chopped pecans or almonds on top for a crunchy finish that pairs well with the sweet strawberries in this Strawberry French Toast Casserole.
Strawberry French Toast Casserole
Ingredients
Equipment
Method
- Grease a 9x13 inch baking dish with the butter.
- Spread half the bread cubes evenly in the dish. Distribute half the strawberries and all cream cheese cubes over the bread, then top with remaining bread and strawberries.
- In a mixing bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, and cinnamon until well combined.
- Pour the egg mixture evenly over the layered bread and strawberries, pressing gently so the bread soaks up the custard.
- Cover tightly with plastic wrap or foil. Refrigerate at least 30 minutes, ideally overnight.
- Preheat oven to 175°C (350°F).
- Remove casserole from the fridge and let it sit at room temperature while the oven heats.
- Bake uncovered for 40-45 minutes, or until golden brown and center is set.
- Allow to cool for 10 minutes. Dust with powdered sugar if desired and serve warm with extra maple syrup.
