Take the hassle out of breakfast with this Overnight Strawberry Cheesecake French Toast Casserole! Enjoy this decadent casserole with warm Strawberry-Maple Syrup or pile on fresh strawberries and whipped cream – your choice!
There is nothing better than waking up in the morning knowing that an amazing breakfast is waiting in the fridge, ready to be thrown into the oven and enjoyed.
Especially on weekends. And holidays. You got me. This would be awesome EVERY DAY.
While I don’t have time to prepare breakfast every evening, I do make a concerted effort to do so for holidays. Easter, Christmas….Mother’s Day.
One of my favorite breakfasts to make is French Toast. I grew up on French Toast and it was always a treat. Whether we covered it with warm maple syrup or piled it high with strawberries and whipped cream – it was a breakfast that everyone could agree. All seven of us :)
Now, anyone who knows me knows I have a serious weakness for cheesecake. Serious. I combined that love of cheesecake with my overnight French Toast recipe and came up with this gorgeous thing.
I wanted the cheesecake cake filling to creep into every crevice, nook, and cranny so I ended up making strawberry cheesecake sandwiches. Strange. But it totally works.
After cutting the sandwiches into cubes, I piled on more strawberries and drizzled on the remaining cheesecake filling. Wrapped the dish in plastic wrap and stuck it in the fridge overnight.
That’s when the magic happens.
In the morning it’s just a matter of throwing it in the oven and chilling on the couch with the boys until it’s all done. I like to make up strawberry-maple syrup for this casserole. My Nana taught me this trick :) Combine equal parts strawberry jam (or jelly or preserves) and maple syrup. Heat on medium-high heat in microwave in 30 second intervals, stirring in between until the jam has dissolved into the syrup.
Outrageously good people.
- 10-12 slices day old Challah, French, Italian or any other bread good for French Toast
- 12 oz light cream cheese
- ⅔ cup granulated sugar
- 1 egg
- 1 tsp lemon juice
- 10 eggs
- ¾ cup milk
- ¾ cup half-and-half
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 2 cups sliced strawberries
- ½ cup strawberry jam
- ½ cup maple syurp
- Lightly grease a 9 x 13 baking dish.
- Beat cream cheese until light and fluffy.
- Beat in sugar until thoroughly combined.
- Beat in 1 egg and lemon juice until thoroughly combined. Set aside.
- Whisk together 10 eggs, milk, half-and-half, maple syrup, vanilla extract, cinnamon and nutmeg. Set aside.
- Schmear bread with cream cheese mixture. Layer on sliced strawberries. Place another slice of bread on top to create a sandwich. Repeat for all slices of bread.
- Cut into cubes and place approximately two-thirds of the sandwich cubes into baking dish.
- Top with remaining strawberries and drizzle remaining cream cheese mixture over the top.
- Place remaining sandwich cubes on top.
- Finally, pour egg mixture over the top.
- Press down lightly and cover with plastic wrap.
- Refrigerate over night.
- Remove from refrigerator and let rest while you preheat the oven to 350 degrees.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 25-35 minutes or until the surface is golden and the center is set.
- Serve with maple syrup or additional fresh strawberries and whipped cream.
- Combine equal parts strawberry jam (or jelly or preserves) and maple syrup. Heat on medium-high heat in microwave in 30 second intervals, stirring in between until the jam has dissolved into the syrup.
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