Recipe By Tamala Henry
Published Apr 5th
Prep 30m Cook 1h 15m Additional 8h Ready In 9h 45m
Servings 1 9x13-inch casserole Calories 432.7

French toast casserole is served with a drizzle of warm homemade strawberry sauce.

Recipe Ingredients

  • 12 slices home-style white bread, cut into 1-inch cubes, divided
  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
  • 1 ½ cups sliced fresh strawberries
  • 2 cups half-and-half
  • 12 large eggs
  • ⅓ cup pure maple syrup
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup sliced fresh strawberries
  • 1 tablespoon butter

Cooking Directions

  1. 1 Generously grease a 9x13-inch baking dish.
  2. 2 Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. 3 Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. 4 Remove baking dish from refrigerator 45 minutes before baking.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. 7 Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

Nutrition Facts

  • Calories 432.7
  • Carbohydrate 42.2 g
  • Cholesterol 244.5 mg
  • Fat 24.5 g
  • Fiber 1.3 g
  • Protein 12.5 g
  • Saturated Fat 13.4 g
  • Sodium 376 mg
  • Sugar 25.2 g

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  1. I had to bake it for about 20 minutes longer than the recipe required because it was still a bit runny, but it turned out great! The flavor was a bit eggy for me so I think I may reduce the egg next time I make this. Everyone who has some enjoyed it and has - Read more ...
  2. I have made this recipe three times now. First time, made it with strawberries and based on other reviews here, half the amount of cream cheese called for in the recipe. YUMMY! I can't imagine how rich it would be with twice that amount of cream cheese...seems excessive. Second time, used raspberries in place of - Read more ...
  3. This was a great recipe. I made it for my inlaws for Mother's Day brunch. After reading many of the reviews, I made a few adjustments as well. I added more strawberries, just over 2 cups. I only used 1 block of cream cheese, which I found sufficient. I used a loaf of Italian bread. - Read more ...
  4. One way to get the cream cheese to melt-& be more evenly distributed is to freeze the cream cheese over night, then grate it.-YUMMY!!!
  5. Delicious! I added about 1/2 tsp. cinnamon and about 1 tsp. vanilla extract to the egg mixture. The French toast itself is not very sweet so the sweet strawberry sauce compliments this perfectly. I will definitely be making this again YUM! Thanks for sharing.:)
  6. I found it cloyingly sweet and too rich. I like the premise, but I would probably cut the cream cheese in half or omit it all together if I were to make it again. I would probably also omit the sauce which I found too sweet.
  7. I made this for a church brunch and the consensus was that I should have a weekly cooking column in the newspaper then I had to come clean and tell them to check out Everyone raved about it and so did I. I added a teaspoon of cinnamon to the egg mixture and added - Read more ...
  8. Made it exactly like it says. The one step that is missing is that you pour the sauce over the whole casserole and serve immediately as it is best when warm. My family enjoyed it, even said it would make a great dessert!! Will definitely make this again.
  9. I made half a recipe and baked in a 10"x7" dish. I knew once I filled the baking dish that it would take longer to cook since it was deeper, and it did take nearly 1-1/2 hrs. The bread cubes on the top were starting to get a little too brown, so I just put - Read more ...
  10. I made this for our Christmas morning breakfast it was a hit everyone loved it. It was very easy to make for the bread peices I used texas bread and it worked out great!