Strawberry Cheesecake French Toast
The Berry Best Breakfast…
Nothing says “summer” quite like the sweetness of sun-ripened strawberries, and this Strawberry Cheesecake French Toast is no exception. Combining juicy, fresh strawberries and rich cheesecake filling, this decadent dish is sure to be the star of your summer-time brunch table!
“Coffee has given me unrealistic expectations of productivity.” — Unknown
Even though I consider myself a morning person, that doesn’t necessarily mean that I feel like cooking for a crowd first thing in the morning — and that’s where this recipe comes in. It’s perfect for overnight houseguests — just make it the night before and stick it in the fridge, ready to be baked in the morning. Or, you can take it along, ready to bake, when you’re the houseguest, or to your vacation rental, or in your RV (provided you have a cooler to stick it in and an oven in your RV big enough to bake it).
A word about expectations:
To those of you, poor souls, who have never made a baked French toast casserole before — I actually hate calling it “French toast” because, in my opinion, it resembles that (also delicious, but completely different) dish not at all. This should, perhaps, be more accurately called a bread pudding, and, thus, has a distinctly custardy taste and texture. However, my youngest daughter, who loves French toast and detests flan, gobbles this up with no problem, so, I guess, my only point is… baked French toast is in its own category of “deliciousness.”
This Strawberry Cheesecake French Toast makes a very elegant and popular addition to any celebration or holiday brunch or even lunch, especially in the spring or early summer. And it can be made in advance, because, even though it’s hard to resist eating a rich gooey chunk of it while it’s still warm, it tastes even better chilled! When it’s chilled, it feels more like a Tiramisu that tastes like a giant strawberry cheese danish.
Let’s get started….
First, you’re going to want to generously butter your baking dish, sprinkle it with the brown sugar, and wedge your Texas toast into it. Thoroughly combine your egg mixture, and pour it right over the bread:
Next, beat your softened cream cheese until it’s good and fluffy, and add in the butter, vanilla, lemon juice, and powdered sugar. Dollop it all over the bread, and use a butter knife or a rubber spatula to spread it out as evenly as possible:
Now, stir your jam into your fresh strawberries. If it’s really thick and globby, you may need to thin it out with a bit of water. Spoon it evenly over the cream cheese layer:
Finally, we’re going to combine the remaining butter, flour, and brown sugar to create a nice streusel topping. Crumble it evenly over the top:
All that’s left is to bake and enjoy! I bake it at 350F for 30 minutes covered, and then 30 minutes uncovered.
As you can see…
Even though it’s a layered affair that consists of several component parts, this delicious dish is surprisingly fast and easy. So don’t be scared to give it a try — whip up a batch of Strawberry Cheesecake French Toast today!
Strawberry Cheesecake French Toast
Ingredients
- 6 slices Texas toast at least 1" thick
- 1/2 c brown sugar divided
- 1 c strawberries sliced
- 1 c strawberry jam
- 6 eggs
- 1 c milk
- 1/3 c heavy cream or half 'n' half
- 1/3 c maple syrup
- 2 tsp vanilla extract divided
- 1 tsp lemon juice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 8 oz cream cheese softened
- 3 tbsp butter softened (divided), plus additional for buttering dish
- 1/2 c powdered sugar
- 1/2 c flour
Instructions
- Generously butter bottom and sides of 9"x13" baking dish. Sprinkle with 1/4 cup of the brown sugar. Place Texas toast flat in the pan — it should cover the bottom.
- Whisk together eggs, milk, cream, maple syrup, 1 tsp vanilla extract, and 1/4 tsp each of nutmeg and salt. Pour over bread in pan.
- Beat cream cheese until fluffy, then add 1 tbsp butter, 1 tsp vanilla extract, 1 tsp lemon juice, and 1/2 c powdered sugar, and beat until well combined. Dollop evenly over bread layer, and spread as well as possible.
- In a small bowl, stir together strawberries and jam, thinning with 1 tsp of water if necessary to combine. Spoon strawberry mixture over cream cheese layer, as evenly as possible.
- In a quart Ziplock bag (or small bowl), combine 2 tbsp butter, 1/2 c flour, and 1/4 c brown sugar. Smoosh together thoroughly. Sprinkle over top of strawberry layer.
- Refrigerate overnight (or at least 1 hour). Bake at 350F for 30 minutes covered in foil, and 30 minutes uncovered (or until evenly puffy).