Strawberry Cheesecake French Toast
Combining juicy, fresh strawberries and rich cheesecake filling, this decadent dish is sure to be the star of your summertime brunch table!
Servings: 12 servings
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).