There’s so much to love about this make-ahead French toast casserole! First, who doesn’t adore cinnamon toast? It reminds me of my childhood—Saturday mornings were the best, am I right?
Second, I’ve enriched the normal eggy base with cream cheese and vanilla, which combine with the juicy strawberries to create a cheesecake-like texture that’s divine.
And last but not least, a secret ingredient that nobody sees coming but everybody raves about—orange zest! It provides the perfect lift and a hint of sunny flavor.
How to Prep Ahead
This French toast casserole can be made the same day with as little as 2 hours soaking time or can be left overnight in the fridge.
It’s a great way to prep ahead for special occasions or when you have a large group to feed for breakfast or brunch.
Simply follow all the steps below (see the step by step photos) then cover in plastic wrap and pop in the fridge until you’re ready to bake!
How to Make Cinnamon French Toast Casserole
- First, toss the cubed bread in melted honey cinnamon butter and toast in the oven.
- Once toasted add to a casserole dish with fresh strawberries.
- Mix together the egg cream cheese mixture and pour over the casserole.
- Leave to soak in the fridge then bake.
- Add almond and serve!
Variations to Try
The great thing about this French toast casserole is that you can easily adapt it with your favorite fruit, berries or even chocolate.
As well as strawberries, raspberries, blueberries, and blackberries would all work well as would chopped apples!
If you feel like something extra indulgent then throw over some chocolate chips.
Can You Freeze French Toast Casserole?
Yes, this French toast casserole can be prepped in advance and frozen before or after baking.
- Reheat from frozen – you can bake this French toast casserole from frozen just pre-heat the oven to 350F and bake for around 1 hour or until piping hot all the way through.
- Storing leftovers – leftovers can be frozen or stored in the fridge for 1-2 days and eaten cold or reheated.
Top Tips for Making French Toast Casserole
- Splurge for a good loaf of bread from your local bakery; it will give this bread-pudding-like dish
a lovely texture. - When toasting the bread cubes, bake them just until they dry out; you’re not going for color…that will come later during the full bake time.
- Be sure your cream cheese is nice and softened before you start beating in the eggs.
- If the cream cheese and egg mixture looks lumpy after you add the milk, whisk it vigorously to help it combine. If it’s still a little lumpy, that’s ok; the cream cheese will melt during baking.
- When you bake strawberries in the oven, the cut sides tend to turn pale. I like to tuck the berries into the bread cubes cut-side down for a prettier presentation.
- Be sure to let the casserole sit for at least two hours before baking so the bread cubes have time to soak up the custard.
- If I’m making this the night before, I like to cover it tightly with plastic wrap so it stays nice and fresh in the fridge.
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French Toast Casserole
Ingredients
- 4 Tbsp. butter melted
- 1/2 tsp. ground cinnamon
- 2 Tbsp. honey
- 1 16 oz loaf French bread cubed
- 8 oz. cream cheese softened
- 1/3 cup sugar
- 6 eggs
- 2 cups milk
- 1 Tbsp. orange zest
- 1 Tbsp. vanilla
- 16 oz. fresh strawberries hulled and halved
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F.
- In a large bowl, stir together melted butter, cinnamon, and honey until smooth. Add bread cubes to butter mixture; stir to coat.
- Place bread cubes on a rimmed baking sheet; bake until slightly toasted, about 10 minutes.
- In same bowl, stir together softened cream cheese and sugar until smooth.
- Beat in eggs, one at a time, until smooth.
- Gradually add milk, whisking to combine. Stir in zest and vanilla.
- Add toasted bread cubes to a 13x9-inch casserole dish. Tuck in strawberries.
- Pour egg mixture over bread and berries. Press bread gently into egg mixture. Cover with plastic wrap, and refrigerate 2 hours or overnight.
- Preheat oven to 350°F.
- Remove plastic wrap; cover with aluminum foil.
- Bake 20 minutes. Uncover, and bake until top starts to turn golden brown, 15 minutes more.
- Top with almonds; bake 5 minutes more.
- Let cool 10 minutes; garnish with powdered sugar.
Notes
- Splurge for a good loaf of bread from your local bakery; it will give this bread-pudding-like dish
a lovely texture. - When toasting the bread cubes, bake them just until they dry out; you’re not going for color…that will come later during the full bake time.
- Be sure your cream cheese is nice and softened before you start beating in the eggs.
- If the cream cheese and egg mixture looks lumpy after you add the milk, whisk it vigorously to help it combine. If it’s still a little lumpy, that’s ok; the cream cheese will melt during baking.
- When you bake strawberries in the oven, the cut sides tend to turn pale. I like to tuck the berries into the bread cubes cut-side down for a prettier presentation.
- Be sure to let the casserole sit for at least two hours before baking so the bread cubes have time to soak up the custard.
- If I’m making this the night before, I like to cover it tightly with plastic wrap so it stays nice and fresh in the fridge.
