Description
This easy baked strawberry French toast makes a decadent breakfast for any occasion! Golden slices of challah (or brioche bread) are filled with homemade strawberry preserves and creamy mascarpone (soft Italian cream cheese). Serve with fresh strawberries and maple syrup!
Ingredients
Strawberry Preserves
- 2 1/2 cups sliced fresh strawberries
- 1/2 cup granulated sugar
- 2 tsp fresh lemon zest
- 1/2 tsp fresh lemon juice
French Toast Bake
- 20 oz loaf day-old challah bread (or brioche)
- 2/3 cup strawberry preserves (from above)
- 3 oz mascarpone, at room temperature
- 4 large eggs, at room temperature
- 1 1/4 cups milk, at room temperature
- 1/4 cup heavy cream, at room temperature
- 3 Tbsp unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
Topping
- 1 1/2 cups fresh strawberries, divided
- 1 Tbsp sugar
- powdered sugar, for serving
- maple syrup, for serving
Instructions
- Make strawberry preserves: Combine sliced strawberries, sugar, lemon zest, and lemon juice in a medium heavy saucepan. Bring to a rapid boil over medium heat and cook for 15-20 minutes, stirring frequently, until strawberries are broken down and mixture is the consistency of preserves and coats the back of a spoon. Remove from the heat and pour into a glass jar; let cool to room temperature before using (strawberry preserves can be made ahead and chilled overnight once cool).
- Assemble French toast: Butter a 9-inch round or square baking dish. Slice challah into 1 1/2-inch thick slices, then cut each slice almost in half, leaving a 1/4-inch border connected at the bottom. Spread strawberry preserves on one side of the inside of the bread, and mascarpone on the other side. Press slices gently to sandwich together.
- Beat eggs in a large bowl until light and fluffy. Whisk in milk, heavy cream, melted butter, sugar, vanilla, and salt until combined. Working in batches, dip challah into egg mixture, turning to coat. Overlap challah slices in prepared baking dish and pour remaining batter over the top.
- Chill assembled French toast: Spray a piece of foil with nonstick spray and cover baking dish. Refrigerate assembled French toast for at least 2 hours or overnight.
- Bake French toast: Preheat oven to 375°F. Bake, covered with foil, for 30 minutes. Remove foil and top with 1 cup sliced strawberries and sugar. Continue baking for another 35 to 40 minutes, until golden and the internal temperature reaches 170°F, and a tester inserted in the center comes out clean (if top is browning too quickly, tent loosely with foil).
- Remove from oven and let cool slightly on a wire rack before serving with powdered sugar, maple syrup, and remaining fresh strawberries.
- French toast bake is best enjoyed right away – refrigerate any leftovers overnight and reheat in the oven before serving.
Notes
Berries: For the best flavor, I recommend using fresh strawberries to make strawberry jam filling.
Strawberry preserves: If you’re short on time, you can substitute 2/3 cup jarred strawberry preserves instead of making your own.
More flavor ideas: Add fresh lemon zest or orange zest to the custard mixture, or use 1 teaspoon almond extract instead of vanilla extract.