I loved this recipe for when you are entertaining several people. You don’t have to wake up 2 hours early to cook for everyone, just pop it in the oven and they’ll come running when it’s ready. I loved the syrup too, I will be making that for our regular French toast and pancakes.
For this recipe I used a Hawaiian bread and it worked just fine. I actually used 2 of these loaves to make the whole recipe.
Overnight Strawberry Cheesecake French Toast Casserole
(Adapted from Mom On Time Out)
10-12 slices day old Challah, French, Italian or any other bread good for French Toast
12 oz light cream cheese
⅔ cup granulated sugar
1 egg
1 tsp lemon juice
10 eggs
¾ cup milk
¾ cup half-and-half
⅓ cup maple syrup
2 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
2 cups sliced strawberries
Lightly grease a 9 x 13 baking dish.
Beat cream cheese until light and fluffy.
Beat in sugar until thoroughly combined.
Beat in 1 egg and lemon juice until thoroughly combined. Set aside.
Whisk together 10 eggs, milk, half-and-half, maple syrup, vanilla extract, cinnamon and nutmeg. Set aside.
Schmear bread with cream cheese mixture. Layer on sliced strawberries. Place another slice of bread on top to create a sandwich. Repeat for all slices of bread.
Cut into cubes and place approximately two-thirds of the sandwich cubes into baking dish.
Top with remaining strawberries and drizzle remaining cream cheese mixture over the top.
Place remaining sandwich cubes on top.
Finally, pour egg mixture over the top.
Press down lightly and cover with plastic wrap.
Refrigerate overnight.
Remove from refrigerator and let rest while you preheat the oven to 350 degrees.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 25-35 minutes or until the surface is golden and the center is set.
Serve with maple syrup or additional fresh strawberries and whipped cream.
Strawberry-Maple Syrup
½ cup strawberry jam
½ cup maple syrup
Combine equal parts strawberry jam (or jelly or preserves) and maple syrup. Heat on medium-high heat in microwave in 30 second intervals, stirring in between until the jam has dissolved into the syrup.
