Overnight Strawberry Cream Cheese-Stuffed French Toast Casserole Recipe
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Overnight Strawberry Cream Cheese-Stuffed French Toast Casserole

Overnight Strawberry Cream Cheese-Stuffed French Toast Casserole
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chilling 8 hours
Total Time 50 minutes
Servings 6 servings
Calories 464kcal
Author I Heart Eating

Ingredients

  • 8 slices large sourdough sandwich bread or French bread crusts removed, and cut into cubes
  • 8 oz . cream cheese cubed
  • 2 c . sliced strawberries
  • 6 large eggs
  • 1 c . milk
  • 1/4 c . granulated sugar
  • 1/2 tsp . vanilla extract
  • 1/2 tsp . almond extract
  • Pinch of salt
  • 3 T . powdered sugar for garnish

Instructions

  • Layer half of the bread cubes over the bottom of a greased 8-inch square dish.
  • Place the cream cheese cubes over the bread cubes.
  • Layer the sliced strawberries over the cream cheese, and cover with the remaining bread cubes.
  • Combine the eggs, milk, sugar, vanilla extract, almond extract, and pinch of salt in a medium bowl. Mix well.
  • Pour the egg mixture over the bread, and smoosh the bread down a little so that the bread can absorb the egg mixture.
  • Cover and refrigerate overnight.
  • Take the pan out of the refrigerator and leave out while preheating the oven to 375.
  • Uncover and bake for about 30-40 minutes.
  • Dust with powdered sugar before serving.

Notes

-This can be made and baked the same day. Rather than chilling overnight, skip ahead, and bake at 375 for 30-35 minutes.
-It will work better if the cream cheese is cold when you cube it. Also, I used the 1/3 less fat cream cheese, though I wouldn't recommend using fat-free cream cheese.
Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 69g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 695mg | Potassium: 400mg | Fiber: 3g | Sugar: 21g | Vitamin A: 530IU | Vitamin C: 28.4mg | Calcium: 176mg | Iron: 4.1mg