Description
A delightful blend of cheesecake, fresh strawberries, and French toast, perfect for breakfast or brunch.
Ingredients
Scale
- 12 oz cream cheese, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 1/2 tsp lemon juice
- 1/4 tsp salt
- 12 slices thick-cut brioche or challah, cubed
- 10 large eggs
- 1/2 cup whole milk
- 1 cup half-and-half
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups fresh strawberries, hulled and quartered
- 1/2 cup seedless strawberry jam
- 1/2 cup high-quality maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Beat the cream cheese with sugar until smooth.
- Add the egg, lemon juice, and salt and mix until creamy.
- Whisk together eggs, whole milk, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg in another bowl.
- Layer half of the brioche cubes in the baking dish.
- Spread the cream cheese mixture over the brioche cubes.
- Top with the quartered strawberries.
- Add the remaining brioche cubes on top.
- Pour the egg mixture evenly over the entire dish.
- Press down lightly on the bread to absorb the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove from the fridge and let sit at room temperature for 30 minutes before baking.
- Bake uncovered for 45-50 minutes or until golden and puffed.
- Warm the strawberry jam and remaining maple syrup in a saucepan while it bakes.
- Drizzle the warm syrup over the baked French toast before serving.
- Allow to cool slightly, then slice and serve warm.
Notes
For added crunch, sprinkle some crushed graham crackers on top before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg