Strawberry Cheesecake French Toast Casserole
Serving Size / Yield
- 10-12 slices of French, Italian, or other bread used for French Toast
- 12 oz cream cheese
- 2/3 C. granulated sugar
- 11 eggs
- 1 tsp. lemon juice
- 3/4 C. milk
- 3/4 C. half-and-half
- 1/3 C. maple syrup
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 2 C. strawberries, sliced
Lightly grease a 9x13 baking dish. Beat cream cheese until light and fluffy. Beat in sugar until combined. Next, beat in 1 egg and lemon juice until combined. Set aside.
Whisk together 10 eggs, milk, half-and-half, maple syrup, vanilla extract, cinnamon, and nutmeg. Set aside.
Smear bread with cream cheese mixture. Layer on sliced strawberries and place another slice of bread on top to create a sandwich. Repeat for all slices of bread. Cut into cubes and place approximately 2/3 of the sandwich cubes into baking dish. Top with remaining strawberries and drizzle remaining cream cheese mix over the top. Place the remaining cubes on top. Press down lightly and cover with plastic wrap. Refrigerate overnight.
Remove from fridge and let rest while oven is preheating to 350 degrees. Cover with foil and bake for another 25-35 minutes or until surface is golden and the center is set. Serve with maple syrup or additional fresh strawberries and whipped cream.