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Easy Overnight Stuffed French Toast Casserole with Strawberry Compote

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A comforting and easy-to-make overnight French toast casserole stuffed with cream cheese and topped with a fresh strawberry compote. Perfect for a hands-off, indulgent weekend breakfast.

Ingredients

Scale
  • 1 loaf thick-cut brioche or challah bread (10–12 slices, about 1 inch thick)
  • 8 ounces cream cheese, softened
  • 6 large eggs, room temperature
  • 2 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/3 cup granulated sugar (plus extra for compote)
  • 2 cups fresh strawberries, hulled and quartered
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter, melted (for greasing)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat 8 ounces of softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy. Set aside.
  2. Slice the bread: Cut 1 loaf of thick-cut brioche or challah into 1-inch thick slices (about 10–12 slices).
  3. Assemble the casserole layers: Grease a 9×13 inch baking dish with melted butter. Lay half of the bread slices in a single layer. Spread the cream cheese mixture evenly over these slices, then top with the remaining bread slices.
  4. Make the custard: In a large bowl, whisk together 6 large eggs, 2 cups whole milk, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/3 cup granulated sugar until fully combined.
  5. Soak the bread: Pour the custard evenly over the layered bread, pressing down gently with a spatula or hands to help the bread absorb the liquid. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.
  6. Prepare the strawberry compote: About 20 minutes before baking, combine 2 cups quartered fresh strawberries, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly (about 10–12 minutes). Remove from heat and set aside.
  7. Bake the casserole: Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered for 45–50 minutes, until the top is golden and custard is set (a knife inserted should come out clean). Let cool for 10 minutes before serving.
  8. Serve: Spoon warm strawberry compote generously over each slice. Dust with powdered sugar if desired.

Notes

Use slightly stale brioche or challah for best custard absorption. Press the bread gently when soaking to ensure custardy texture. If the top browns too quickly, tent with foil and continue baking. The strawberry compote can be made ahead and reheated. For dairy-free, substitute cream cheese and milk with plant-based alternatives.

Nutrition

Keywords: overnight French toast casserole, stuffed French toast, strawberry compote, easy breakfast, brunch recipe, cream cheese French toast

Find it online: https://eliplate.com/easy-overnight-stuffed-french-toast-casserole-with-strawberry-compote-recipe/