Now that I have kids, they always want something like French toast or pancakes for breakfast. I don’t always want to stand over the griddle making a bunch of individual servings, so this kind of casserole works out perfectly. I can make enough for everyone all at once. It makes the morning go by so much more smoothly, and I’m all about that. This casserole is also awesome when I have to take something to a brunch potluck or if we are having overnight or early morning guests to our house.
Check out what they are saying about this recipe over at All Recipes:
“I made this for our Christmas morning breakfast, it was a hit everyone loved it. It was very easy to make, for the bread pieces I used Texas bread and it worked out great!”
Just wait and see how much your family loves this. You’ll be getting asked to make it all the time!
Ingredients
12 slices home-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packages Philadelphia cold cream cheese, cut into 1-inch cubes
1 1/2 cups sliced fresh strawberries
2 cups half-and-half
12 large eggs
1/3 cup pure maple syrup
Sauce:
1 cup white sugar
1 cup water
2 tablespoons Argo cornstarch
1 cup sliced fresh strawberries
1 tablespoon Land O’ Lakes butter
Instructions
Generously grease a 9×13-inch baking dish.
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.
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.
Remove baking dish from refrigerator 45 minutes before baking.
Preheat oven to 350 degrees F (175 degrees C).
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.
Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.
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Quick Tip: Store-bought strawberry sauce works if you are short on time.
Thanks again to All Recipes for this yummy recipe.
