Baked Deep-Dish Strawberry French Toast

French Toast/Waffles/Pancakes/Crepes


16 oz. loaf French bread, cut into 1/2" cubes
6 oz. cream cheese (3/4 of 8 oz. pkg.), cut into 1/2" cubes
6 large eggs
1 qt. half and half
1/2 C. butter, melted
1/4 C. maple syrup

16 oz. fresh sliced strawberries (frozen sliced strawberries may be substituted)
10 oz. strawberry jam

Night Before: Arrange half of the cubed bread in a lightly greased, deep 9x13" pan. Sprinkle with cubed cream cheese and cover with remaining bread cubes. Whisk together eggs, half and half, butter and
maple syrup. Pour evenly over the bread cubes, making sure they all absorb the egg mixture. Cover with foil and refrigerate for 8 hours (overnight).

In The Morning: Bake, foil covered, for 30 minutes at 350F. Remove foil and bake another 30 minutes, until the top is golden brown. While French toast is baking, combine and heat topping ingredients in a saucepan. Cut French toast into 8 to 10 servings. Plate each serving,
then ladle heated topping generously over each serving.
You'll love this heartwarming dish, one of our most popular breakfasts here at the inn!

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