Strawberry French Toast Bake
This luscious Strawberry French Toast Bake is an easy make-ahead breakfast that features soft and fluffy french toast, a crispy cinnamon streusel topping with sweet strawberries to finish it off. Regular old French toast has got nothing on this french toast casserole! Gluten-free, dairy-free, refined sugar-free with low carb, paleo, keto, vegan and grain-free options.
Ingredients
- 1 16-ounce loaf of French bread or sourdough bread , day old bread works best; cut into 1-inch cubes with the ends discarded. Gluten-free, grain-free, keto or paleo if needed. We like AWG Bakery's Everyday Loaves or BaseCulture’s Grain-Free SourDough bread.
- 1/2 cup softened dairy-free or regular cream cheese , optional. We like Miyokos. Leave out if preferred or sub with regular cream cheese if not dairy-free.
- 1/3 cup maple syrup or honey , divided (can also swap in your favorite sugar free Maple Syrup or Sukrin Syrup for low carb)
- 1-1/2 - 2 cups sliced strawberries divided. Either fresh or frozen mixed berries will work. If berries are in season, we highly recommend sticking with fresh ones. For frozen berries, thaw, drain and pat dry first.
- 6 large eggs , we have not tried this but you are free to sub any egg substitute as needed such as Just Egg or Flax Eggs to make this French Toast Bake vegan.
- 1-1/4 cups milk of choice , we used almond milk.
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar or coconut sugar , optional - add if you like your french toast sweeter - we left it out since we usually drizzle with maple syrup once baked. You can also sub with Lakanto Golden Monk Fruit sweetener, Swerve Brown or regular brown sugar.
- 2 teaspoons pure vanilla extract
Streusel Topping:
- 1/3 cup all-purpose flour , can substitute with 1-1 gluten-free all purpose flour, gluten-free oat flour or superfine almond flour.
- 1/3 cup packed brown sugar or coconut sugar , you can sub with Lakanto Golden Monk Fruit sweetener, Swerve Brown or any brown sugar substitute.
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter , cold and cubed. For dairy-free, we like Miyokos.
Optional Toppings:
- maple syrup
- more fresh berries
- whipped cream
- powdered sugar
Instructions
Make the Streusel Topping:
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In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.
Make the Casserole:
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Lightly grease a 9x9-inch square baking dish or 2.5-quart casserole dish.
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In a medium bowl, mix the softened cream cheese with 1 tablespoon of the maple syrup. Arrange half of the bread cubes in the bottom of the baking dish. Drop spoonfuls of the softened cream cheese over the bread and top with half of the berries.
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Layer with remaining bread cubes on top.
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In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup (add brown sugar here if using) and vanilla.
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Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.
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Top evenly with remaining berries. Sprinkle the streusel topping over the berries. Cover pan with foil. Allow to chill in the refrigerator for an hour or overnight.
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When ready to bake, remove french toast from the fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.
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Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.
Recipe Notes
- Gluten-Free Version
- To Store: Refrigerate cooled casserole in an airtight container for 2-3 days.
- To Reheat: Reheat large portions in a covered baking dish at 350°F until casserole is warmed through (about 30 minutes). Alternatively, microwave individual servings for 30-45 seconds at a time. In either case, add a drizzle of maple syrup before reheating.
- To Freeze: Use a freezer-safe casserole dish and hold off on making compote. Wrap cooled casserole in a tight layer of plastic wrap and a layer of heavy-duty foil. Freeze for up to 3 months, thawing in the fridge before reheating. Once baked, make compote and serve.