Recipe by Tamala Henry
"French toast casserole is served with a drizzle of warm homemade strawberry sauce."
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home-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packages
cold cream cheese, cut into 1-inch cubes
1 1/2 cups
sliced fresh strawberries
pure maple syrup
sliced fresh strawberries
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!
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.
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 a piece over foil over the dish until it was cooked through. I had some blueberries in the fridge, so I added them to the strawberry layer. For the strawberry sauce, I used both sliced and chopped strawberries and probably added more strawberries than the recipe called for. I forgot to add the butter to the sauce at the end, but I really didn't miss it, so probably wouldn't add in the future and just save a little fat. I used FF half-and-half and reduced fat cream cheese which melted beautifully in the center. This is soooooo easy to make, and its presentation is impressive. It was a treat for sure, and I wouldn't hesitate to serve this to company. Thanks, Tamala, for sharing your recipe.
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 Allrecipes.com. Everyone raved about it and so did I. I added a teaspoon of cinnamon to the egg mixture and added 2 teaspoons of strawberry extract to the sauce.
This was a knock out recipe at a Cookie Swap and brunch that I went to. I did make only one small modification and that was that I used only 10 eggs. It takes about 20 minutes longer to cook than the recipe called for, but I felt well worth the wait...I will definitely make this again.
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. :)
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.
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 the strawberries. YUMMY! Third time, swapped out the cream cheese with mascarpone cheese and it was AMAZING. It was lighter than the cream cheese and brought out the flavor of the fruit. Before serving, I just sprinkled a little powdered sugar on top for show. It's a nice colorful breakfast with the fruit. We used the sauce sparingly, since it was so sweet. Basically, any berry can be substituted for the strawberries. I didn't have enough raspberries for the sauce the third time around, so I threw in a few blackberries to have 1 cup total. Still came out wonderful. Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cream Cheese French Toast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 221
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