Maple-Strawberry Overnight French Toast

It’s the weekend, and all I want to do is sleep in with my husband and our adorable toddler. However, I’d be delusional if I thought that was actually going to happen, because we have a toddler! The one thing you can guarantee about them is that they will get up early anytime you think you might want to sleep in. Back in the days when sleeping in was actually an option for us, I’d often make an overnight breakfast, so I could be a little lazy. It’s much easier to prepare a large breakfast when you do it the night before, and all you have to do in the morning is heat the oven and toss it in. Now, I do it because I’m a zombie (mombie?) when I get up, and that’s about all I have the energy for until I’ve consumed considerable amounts of caffeine.

Because it’s stuffed with cream cheese, this ‘french toast’ casserole could also be served as a dessert, sort of adjacent to bread pudding and cheesecake. (Not that I’m averse to cream cheese finding its way into a bread pudding, either!)

frenchtoast

Maple-Strawberry Overnight French Toast

  • 8 slices of your choice of bread
  • 4 eggs
  • 1/4 c. maple syrup
  • 1/2 c. milk
  • 8 oz. cream cheese
  • nutmeg & cinnamon sugar to top
  • 2 c. sliced and macerated strawberries, divided
In a square baking pan, lay 4 slices of bread flat on the bottom. Carefully slice cream cheese and place on top of bread, covering as much surface as possible. Cover cream cheese with 1 c. strawberries, then the remaining 4 slices of bread. In a bowl or large measuring cup, beat together eggs, milk and maple syrup. Pour over bread, distributing evenly. Refrigerate overnight. Top with a generous sprinkle of cinnamon sugar and nutmeg prior to baking (about 30 minutes at 350°F) and serve with remaining strawberries on top.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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