Strawberries 'n' Cream French Toast Casserole Recipe

Name: Strawberries 'n' Cream French Toast Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 9 h 20 min
Yield: 12 servings
Ingredients: 1 (12-14 ounce) loaf french bread, sourdough bread, or challah; 8 ounces (224g) full-fat block cream cheese, softened to room temperature; 2 Tablespoons (15g) confectioners' sugar; 2 teaspoons pure vanilla extract, divided; 8 large eggs; 2 cups (480ml) whole milk*; 1/2 teaspoon ground cinnamon; 2/3 cup (133g) packed light or dark brown sugar; 2 cups (325g) sliced or chopped strawberries; optional for serving: confectioners' sugar, strawberry compote, and/or maple syrup

Ingredients

1 (12-14 ounce) loaf french bread, sourdough bread, or challah
8 ounces (224g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners' sugar
2 teaspoons pure vanilla extract, divided
8 large eggs
2 cups (480ml) whole milk*
1/2 teaspoon ground cinnamon
2/3 cup (133g) packed light or dark brown sugar
2 cups (325g) sliced or chopped strawberries
optional for serving: confectioners' sugar, strawberry compote, and/or maple syrup

	PREP TIME 25m	COOK TIME 45m	TOTAL TIME 9h20m
YIELD 12 servings

Instructions

Grease a 9x13 baking pan with butter or spray with nonstick spray. Slice and cut the bread into 1-inch cubes. Spread half of the cubes into the prepared baking pan.
Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread.
Top with most of the strawberries (reserve a couple chopped strawberries for the top, for looks) and the remaining bread cubes. Place any reserved strawberries on top. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour over the bread. Cover the pan tightly with plastic wrap or aluminum foil and place in the refrigerator for 3 hours - overnight. Overnight is best so the bread really soaks up that custard.
Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. If you notice the top browning too quickly as it bakes, loosely cover the pan with foil.
Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.