BAKED STRAWBERRIES AND CREAM FRENCH TOAST is what I make when I want a cozy breakfast that feels special, but I also do not want to stand at the stove flipping slices one by one. You know those mornings when everyone is hungry at the same time, and you are trying to make coffee, answer a text, and keep things moving? This bake is my little cheat code. It comes out warm and custardy in the middle, with golden edges and juicy strawberries on top. It also smells like a weekend, even if it is a random Tuesday. 
How to Make Strawberry Cream Cheese French Toast Casserole
Think of this as French toast that got upgraded into a scoopable casserole. Instead of cooking each slice, you soak cubes of bread in a simple egg and milk mixture, tuck in little pockets of cream cheese, then bake it all together with strawberries. The best part is that it is forgiving. If your bread is a little stale, great, it actually soaks better. If your strawberries are super ripe, even better, they melt into a jammy topping.
I have made this for family brunch, for holiday mornings, and for those days when I just needed something sweet and comforting. And yes, it really does taste like strawberries and cream in French toast form. If you have ever wanted a breakfast that makes people say, “Wait, you made this?” this is the one.
One quick tip before you start: use a baking dish that is deep enough to hold all that custard without sloshing. I learned that the messy way.
Here’s What You Need
Nothing wild here, just good basics. If you can make regular French toast, you can make this. The key is using bread that can hold onto the custard without turning to mush.
Ingredients that make it taste like a bakery breakfast
- Bread: brioche, challah, French bread, or Texas toast, cut into cubes
- Strawberries: fresh is best, but frozen can work in a pinch
- Cream cheese: softened a bit so it is easy to tuck in
- Eggs
- Milk or half and half for a richer texture
- Vanilla extract
- Ground cinnamon
- Sugar or maple syrup, depending on your vibe
- A pinch of salt, it makes the sweet flavors pop
- Optional: powdered sugar for the top
If you want a fun side drink moment, I love pairing this with something warm and cozy like this creamy crockpot hot chocolate. It is especially good when the weather is chilly and you want to lean all the way into comfort food.
Here’s How You Make It
This is the part where you get to feel like you really have your life together, because the oven does most of the work. I am going to walk you through it like I would if you were in my kitchen with me.
Step by step, no stress
1) Prep your pan. Grease a 9×13 baking dish. If you are using a smaller dish, just make sure it is deep.
2) Add the bread. Spread your bread cubes out in the dish. I like a mix of bigger and smaller pieces so you get both soft and crisp bits.
3) Tuck in the cream cheese. Cut cream cheese into small cubes and scatter them through the bread. Do not worry about perfection. Those creamy pockets are part of the charm.
4) Add strawberries. Layer most of the strawberries in and save a handful for the top so it looks extra pretty when it bakes.
5) Mix the custard. Whisk eggs, milk, vanilla, cinnamon, sugar, and salt. Pour it evenly over the bread. Press the bread down gently so it starts soaking right away.
6) Chill or bake. If you have time, cover and refrigerate for 30 minutes or up to overnight. If you do not, let it sit on the counter while the oven heats. Either way works.
7) Bake. Bake at 350 F until the center is set and the top is golden. Usually 40 to 50 minutes, but ovens vary, so start checking around 35.
8) Rest and serve. Let it sit 10 minutes before slicing. This helps it firm up so you get clean scoops.
“I made this for a Sunday brunch and everyone went back for seconds. The cream cheese pockets were the favorite part, and it was even better reheated the next day.”
And just because I know someone will ask, yes, this counts as BAKED STRAWBERRIES AND CREAM FRENCH TOAST even if you make it the night before and bake it in the morning. That is honestly my favorite way, because it feels like a gift to my future self.
Customize It!
This is where you can have fun. The base recipe is solid, but you can tweak it depending on what you have and what you love. I have made small changes a bunch of times, and it still turns out delicious.
Easy swaps and add ins
Want it richer? Use half and half instead of milk, and add an extra splash of vanilla.
Want more strawberry flavor? Toss your strawberries with a little sugar and let them sit 10 minutes before adding. They get juicy and almost sauce like.
Need a little crunch? Sprinkle sliced almonds or chopped pecans over the top in the last 10 minutes of baking.
Making it for a crowd? Double it and bake in two pans. It is safer than trying to overflow one big dish.
Trying to cut sweetness? Use less sugar in the custard and rely on fresh fruit plus a light drizzle of maple syrup when serving.
Love lemon with berries? Add a bit of lemon zest to the custard. It brightens everything up in a simple way. If you are into that creamy lemony dessert vibe too, you might like this cream cheese lemonade pie for another day.
Also, if you are out of strawberries, blueberries work great. Not the same vibe, but still amazing. For a snacky breakfast idea with similar flavors, I have been eyeing these blueberry and lemon zest cottage cheese bites.
More Popular Breakfast Recipes
If you are anything like me, once you find one bake that works, you start collecting cozy breakfast ideas like they are souvenirs. Here are a few ways I like to serve this one, plus some extra inspiration.
Serving ideas I actually use:
Serve your BAKED STRAWBERRIES AND CREAM FRENCH TOAST with:
Fresh extras: more sliced strawberries, bananas, or a handful of blueberries
Something creamy: a spoonful of Greek yogurt or whipped cream
Something sweet: warm maple syrup, powdered sugar, or a tiny drizzle of honey
Something savory: crispy bacon or breakfast sausage to balance the sweetness
If you want to make it feel like a full brunch spread, add fruit, coffee, and one more treat. I love having something simple and sweet on the side, like an easy cookie or bar recipe for later in the day. Brunch that turns into snacking is kind of my specialty.
Common Questions
Can I make this the night before?
Yes, and it is a great idea. Cover it tightly and refrigerate overnight, then bake in the morning. You may need a few extra minutes of bake time since it is starting cold.
What is the best bread to use?
Brioche and challah are my top picks because they are soft but sturdy. French bread is also great. Avoid super thin sandwich bread because it can get too soggy.
Can I use frozen strawberries?
You can. Thaw and drain them first so the bake does not turn watery. Frozen berries tend to be softer, but the flavor is still good.
How do I know when it is done?
The center should look set, not liquidy. If you jiggle the pan, it should move a little like a soft custard, not slosh. A knife inserted in the center should come out mostly clean.
How do I store and reheat leftovers?
Keep leftovers covered in the fridge for up to 3 days. Reheat in the microwave for a quick slice, or warm it in the oven at 325 F so the top crisps up again.
A sweet breakfast worth waking up for
If you make BAKED STRAWBERRIES AND CREAM FRENCH TOAST once, you will get why I keep it in my back pocket for weekends and special mornings. It is simple, it feeds a group, and it tastes like something you would order at a cute brunch spot. If you want more versions and tips, check out Make Ahead Strawberry Cream Cheese French Toast Casserole, Strawberries & Cream French Toast Bake – Bethcakes, and Strawberries and Cream French Toast – Creme De La Crumb. Bake it, scoop it, and do not be surprised if people hover around the pan for seconds. You have been warned in the best way. 
Strawberry Cream Cheese French Toast Casserole
Ingredients
Main ingredients
- 8 slices Brioche, challah, or Texas toast, cut into cubes Use bread that holds onto the custard without turning mushy.
- 2 cups Fresh strawberries, sliced Frozen strawberries can work too, thaw and drain them.
- 8 oz Cream cheese, softened Cut into small cubes for easy incorporation.
- 4 Eggs
- 2 cups Milk or half and half Half and half gives a richer texture.
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/4 cup Sugar or maple syrup Depending on sweetness preference.
- 1 pinch Salt Enhances sweet flavors.
- optional Powdered sugar for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
- Spread the bread cubes evenly in the greased dish.
- Tuck in the cream cheese cubes among the bread pieces.
- Layer most of the strawberries into the dish, saving a few for topping.
- In a bowl, whisk together the eggs, milk, vanilla, cinnamon, sugar, and salt.
- Pour the custard mixture evenly over the bread and press down gently.
- Cover and refrigerate for 30 minutes or overnight, or let it sit at room temperature while the oven heats.
- Bake for 40 to 50 minutes or until the center is set and the top is golden.
- Let it rest for 10 minutes before slicing for clean scoops.