Strawberry Shortcake French Toast Casserole

Prep: 30 mins

Cook: 90 mins

Total: 2 hrs

Servings: 12 servings

The strawberry syrup intensifies the flavor in this strawberry shortcake French toast casserole. This is an excellent summer breakfast treat or cookout dessert. Top it off with a dollop of freshly whipped cream just before serving or use thawed frozen whipped topping.

Brioche bread was used in the pictured French toast bake. Biscuits, croissants, or a good-quality French or Italian bread may be used as well. 

You'll need about 3 pints (about 6 cups) of strawberries for this recipe. Fresh is best for the casserole, but feel free to use frozen (unsweetened) strawberries to make the syrup.

Ingredients

For the Strawberry Syrup:

• 4 cups strawberries, cleaned and coarsely chopped or halved

• 1 1/2 cups granulated sugar

• 1 1/2 cups water

• 1 tablespoon cornstarch (combined with 1 tablespoon of cold water)

For the Bread Mixture:

• Cooking spray

• 1 loaf brioche

• 2 cups fresh strawberries, sliced, divided

• 6 large eggs

• 2 1/2 cups milk

• 1/3 cup granulated sugar

• 1/2 teaspoon kosher salt

• 1 1/2 teaspoons vanilla extract

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/4 cup cold butter, cut into small pieces

For the Whipped Cream:

• 1 1/2 cups whipping cream

• 1/4 cup confectioners' sugar

• 1 teaspoon pure vanilla extract

Steps to Make It

Strawberry Syrup

1. Gather the ingredients.

   

2. Put the chopped or halved strawberries in a deep saucepan. Add 1 1/2 cups of granulated sugar and 1 1/2 cups of water. Bring to a full boil over medium-high heat. Watch carefully—this sauce mixture can boil over quickly once it comes to a boil. Immediately turn heat to low or medium-low and continue cooking for 30 minutes. 

   

3. Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir until smooth. Stir into syrup mixture and continue cooking for about 1 minute longer, until thickened. 

   

4. Strain strawberries through a fine-mesh sieve over a bowl. Discard solids.

   

5. Cover syrup and refrigerate until serving time. Makes about 2 1/2 to 3 cups of syrup.

   

French Toast Casserole and Streusel

1. Gather the ingredients.

   

2. Preheat oven to 350 F. Lightly butter a 9 x 13 x 2-inch baking pan or spray it with cooking spray.

   

3. Slice bread into 1-inch cubes.

   

4. Layer half of the bread cubes in prepared baking pan and top with 1 cup of sliced strawberries. Repeat layers with the rest of the bread and remaining 1 cup of sliced strawberries. Set aside.

   

5. Whisk eggs with milk, granulated sugar, salt, and vanilla extract in a large bowl. Pour mixture evenly over bread and strawberry mixture.

   

6. Combine flour, brown sugar, cinnamon, and pieces of butter in a small bowl. Work with a pastry blender or fingers until crumbly. Sprinkle evenly over casserole.

   

7. Bake for 45 to 55 minutes, or until set. Remove from oven and let stand for about 10 minutes.

   

Whipped Cream

1. Gather the ingredients.

   

2. Beat whipping cream to soft peaks; beat in confectioners' sugar and pure vanilla extract and continue beating until it holds well-formed peaks. 

   

3. Cut strawberry shortcake French toast casserole into squares and serve with cold or slightly warmed syrup and whipped cream.

   

Recipe Variation

• Add about 1/2 to 1 cup of fresh blueberries to the French toast mixture along with the sliced strawberries for a Fourth of July dessert.

Nutrition Facts
Servings: 12
Amount per serving
Calories	534
% Daily Value*
Total Fat 25g	31%
Saturated Fat 14g	72%
Cholesterol 189mg	63%
Sodium 297mg	13%
Total Carbohydrate 70g	26%
Dietary Fiber 3g	9%
Total Sugars 51g
Protein 10g
Vitamin C 51mg	256%
Calcium 133mg	10%
Iron 2mg	12%
Potassium 325mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.