Baked Deep-Dish Strawberry French Toast

  • Rating ****

8-10 servings


  • For the Toast:
  • 16-ounce loaf French bread, cubed
  • 6 ounces cream cheese, cut into small cubes
  • 6 large eggs
  • 1 pint half-and-half
  • 1/2 cup butter, melted
  • 1/4 cup maple syrup
  • For the Topping:
  • 2 cups fresh sliced strawberries
  • 10 ounces strawberry jam
  • Cooking spray or butter for greasing pan


Arrange half of the cubed bread in a lightly greased, deep 9 x 13-inch pan. Sprinkle with cubed cream cheese, and cover with the remaining bread cubes.

Whisk together the eggs, half-and-half, butter and maple syrup. Pour evenly over the bread cubes. Cover with foil and refrigerate for 8 hours or overnight.

Preheat the oven to 350 degrees F. Bake covered, for 30 minutes. Uncover and bake for another 30 minutes, until the top is golden brown.

While the French toast is baking, combine and heat the topping ingredients in a saucepan. Cut the French toast into 8-10 servings. Plate each serving, then top with the strawberry topping.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8817

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