Baked Strawberries and Cream French Toast

Create the Best Baked Strawberries and Cream French Toast

The magic of this dish lies in the balance of textures. We want the bread to hold its shape while absorbing enough custard to become creamy. Most people make the mistake of using fresh, soft bread, which leads to a structural collapse.

By using 1 lb of day old brioche, you provide a sturdy framework that can withstand the weight of the strawberries and the moisture from the Greek yogurt.

The Science of Why it Works

The Science of Why it Works: Protein denaturation in the eggs creates a structured lattice that traps the almond milk, preventing a watery mess. Simultaneously, the starch in the brioche undergoes gelatinization, absorbing the custard until the crumb becomes velvety.

Chef's Tips

• Freeze the Neufchâtel: Put your 4 oz of Neufchâtel cheese in the freezer for 15 minutes before cubing. This keeps the cheese from melting into the custard, ensuring you get those distinct, creamy pockets in every bite.
• The Spice Paste Trick: Whisk the 0.5 tsp cinnamon and sea salt directly into the 3 tbsp maple syrup before adding the 1.5 cups almond milk. This coats the spices in sugar and oil, preventing them from floating in clumps on top of the liquid.
• Double Strawberry Layering: We use both sliced strawberries inside the bake and diced strawberries in the cream swirl to ensure the flavor is deeply infused, not just a topping.

Mastering the Custard Saturation Method

When we talk about saturation, we’re looking for the point where the bread is fully hydrated but hasn't lost its "tooth." This method reminds me of the richness in my Classic French Quiche Recipe, where the fat content determines the final mouthfeel. For this French toast, the 0.5 cup of Greek yogurt adds a necessary tang that cuts through the richness of the 4 large eggs.

The Role of Stale Bread

Fresh bread contains too much internal moisture. When you add custard to fresh bread, the cells are already "full," so the liquid just sits on the surface or turns the exterior into slime. Stale bread has undergone starch retrogradation, meaning the water has moved out of the starch granules.

This leaves the "empty" spaces ready to be filled with our vanilla and almond scented custard.

Greek Yogurt for Texture

Using yogurt instead of heavy cream provides a thicker viscosity. This prevents the custard from sinking to the bottom of the pan. It also introduces lactic acid, which reacts with the proteins in the egg whites to create a more tender, less "rubbery" set.

Benefits of Macerating Berries

By slicing the 1 cup of strawberries thin and tossing them with the bread, they begin to release their juices slightly before hitting the oven. This creates a natural syrup that flavors the brioche from the inside out. If you’re a fan of fruit forward bakes, you’ll love the Peach Frangipane Tart recipe.

Essential Details and Texture Mapping

Before we start mixing, let's look at what each component does. This isn't just about throwing things in a bowl; it's about building layers of flavor.

The contrast here is key. You have the bright, acidic pop of the strawberries hitting the savory, buttery notes of the brioche. It’s a flavor map that goes from sweet (maple syrup) to rich (cheese) to tangy (yogurt).

Sourcing the Heartiest Ingredients

To get that satisfying, comfort food feel, the quality of your bread is everything. Don't go for the thin, pre sliced stuff. You want a loaf you can cube yourself.

• 1 lb day old brioche bread: Cubed into 1 inch pieces. If it’s too fresh, toast it in a 300°F oven for 10 minutes. Why this? Brioche has a high egg and butter content, making it incredibly rich.
• 1 cup fresh strawberries: Sliced thin for the main body.
• 4 large eggs + 2 large egg whites: Provides the lift and the "custard" feel.
• 1.5 cups unsweetened almond milk: Keeps it slightly lighter without sacrificing volume.
• 0.5 cup plain non fat Greek yogurt: Adds body and a subtle tang.
• 3 tbsp maple syrup: Use Grade A Dark for the best caramel notes.
• 1 tsp pure vanilla extract + 0.5 tsp almond extract: The almond extract is the "hidden" flavor that makes people ask for the recipe.
• 0.5 tsp ground cinnamon + 1 pinch sea salt: Salt is mandatory to balance the sugar.
• 4 oz Neufchâtel cheese: Softened, so it whisks easily into the topping.
• 2 tbsp plain non fat Greek yogurt (for swirl): For the "cream" portion.
• 1 tbsp honey: Adds a different floral sweetness to the cream topping.
• 0.5 cup fresh strawberries: Diced small for the final swirl.

For a substitute, if you can't find brioche, a thick Challah or even the bread from The Speedy Sourdough recipe works beautifully, though the sourdough will add a more prominent tang.

Tools for a Perfect Bake

You don't need a professional kitchen, but a few specific tools make this much easier. A 9x13 inch ceramic or glass baking dish is standard. Ceramic holds heat more evenly, which helps the center cook through without burning the edges.

A large balloon whisk is better than a fork for the custard. You want to incorporate a bit of air into the eggs to keep the casserole from feeling like a dense brick. I also recommend a silicone spatula for folding the berries and bread you don't want to smash those beautiful brioche cubes.

Finally,, a small mixing bowl is needed for the "cream" swirl. Keeping the Neufchâtel mixture separate until the very end allows you to drop it in dollops, creating those beautiful white and red swirls on top that look like they came from a bakery.

step-by-step for Golden Results

1. Prep the oven. Preheat your oven to 350°F and grease a 9x13 inch baking dish. Note: This prevents the egg custard from sticking to the sides.
2. Cube the bread. Cut 1 lb of brioche into 1 inch cubes and place them in a massive mixing bowl.
3. Add the fruit. Toss the 1 cup of sliced strawberries with the bread cubes until the fruit is evenly distributed.
4. Whisk the liquids. In a separate bowl, combine 4 eggs, 2 egg whites, 1.5 cups almond milk, 0.5 cup Greek yogurt, 3 tbsp maple syrup, extracts, cinnamon, and salt.
5. Saturate the bread. Pour the custard over the bread and strawberries. Use a spatula to press down until every cube is submerged and glistening.
6. Create the cream. In a small bowl, whisk together 4 oz Neufchâtel, 2 tbsp Greek yogurt, 1 tbsp honey, and 0.5 cup diced strawberries.
7. Assemble the bake. Pour the soaked bread into the prepared dish, then dollop the Neufchâtel mixture over the top.
8. Swirl it in. Use a butter knife to gently swirl the cream into the bread until you see ribbons of white throughout.
9. Bake the casserole. Place in the oven for 45 minutes until the top is golden brown and the center doesn't jiggle.
10. Rest and serve. Let it sit for 5 minutes until the custard fully sets and the aromas settle.

Fixing Soggy or Dry Casseroles

It happens to the best of us. Sometimes the bread is thirstier than usual, or the oven runs a bit hot. But what about the center? If the middle is still liquid while the top is browning, you’ve got a temperature distribution issue.

Resolving a Wet Center

If you pull the dish out and the center feels soft or "soupy," it usually means the custard didn't reach the required 160°F to set the egg proteins. This often happens if the casserole was put in the oven straight from the fridge.

Using Fresh Bread Alternatives

If you forgot to buy bread yesterday, don't panic. Spread your 1 inch cubes on a baking sheet and pop them in a 300°F oven for about 10-12 minutes. You’re looking for them to feel dry and slightly crusty to the touch, not toasted or brown.

This mimics the staling process by evaporating surface moisture.

Smart Swaps for Every Pantry

I’m a firm believer that you should use what you have. Honestly, don't even bother with low-fat cheese if you want that hearty, satisfying finish, but there are some swaps that work quite well.

If you want to change the flavor profile, you can swap the strawberries for blueberries or raspberries. Just keep the weight the same (1 cup for the mix, 0.5 cup for the swirl). If you’re looking for something more dessert focused, the Louisiana Crunch Cake recipe is a fantastic alternative for a sweet celebration.

Vegan and Plant Based Adjustments

To make this vegan, you'd need to replace the 4 eggs and 2 whites with a commercial egg replacer like Just Egg. For the Greek yogurt, a thick coconut based yogurt works best because of its high fat content. Note: This will significantly change the flavor, adding a tropical note to the strawberries.

Storing and Reheating for Freshness

This casserole is a meal prep dream. I actually think the flavor deepens after a night in the fridge because the cinnamon and almond extracts have more time to meld with the bread.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: You can freeze individual slices for up to 2 months. Wrap them tightly in plastic wrap and then foil to prevent freezer burn.
• Reheating: Avoid the microwave if you want to keep the crust. Reheat a slice in the oven at 350°F for about 10 minutes, or in an air fryer for 4-5 minutes. This brings back that "shatter" in the crust that the microwave ruins.

Zero Waste Tip: Don't throw away the strawberry tops! Put them in a jar with some white balsamic vinegar. After a few days, you’ll have a bright, berry infused vinegar that’s incredible on salads.

Also, any leftover brioche crumbs can be toasted with sugar and cinnamon to make a crunchy topping for yogurt later in the week.

Finishing Touches for Maximum Flavor

When you’re ready to serve, the presentation is what makes this feel special. I like to dust the top with a tiny bit of powdered sugar it hits the warm berries and creates a light glaze. If you’re feeling extra indulgent, a drizzle of extra maple syrup is never a bad idea.

Ideal Casserole Toppings

• Toasted Almonds: Sliced almonds add a crunch that complements the almond extract in the custard.
• Whipped Cream: A dollop of unsweetened whipped cream balances the sweetness of the roasted berries.
• Fresh Mint: A few torn leaves add a burst of color and a cooling finish that cuts through the rich Neufchâtel.

Perfect Serving Pairings

Pair this with something salty. Crispy bacon or a side of breakfast sausage provides the savory contrast that makes the sweet French toast stand out. If you're hosting a full spread, consider adding some Chocolate Chip Cookie recipe bites for the kids or as a sweet "appetizer" while the casserole bakes.

This dish isn't just breakfast; it's a way to slow down and enjoy the process of making something truly hearty. It’s about that first bite where the creamy cheese, the tart berry, and the buttery bread all hit at once. Right then, you'll know exactly why we didn't take any shortcuts.

Let's crack on and get that brioche soaking!