Description

A make‑ahead, crowd‑pleasing breakfast casserole layering bread cubes with fresh strawberries and cream cheese, soaked in a sweet egg‑custard, then baked until golden and custardy inside.

Ingredients

10 oz challah or French bread, cut into large chunks
1 lb fresh strawberries, hulled and sliced
6 oz light cream cheese, softened
1 tsp lemon juice
⅓ cup granulated sugar (divided)
6 large eggs
1½ cups almond milk
1 tsp vanilla extract
¼ tsp kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Let bread stale overnight or toast at 175 °F for 10–15 min until firm.
Grease a 9×13″ casserole dish. Layer half the bread chunks evenly.
Scatter sliced strawberries over the bread, reserving a handful for topping.
Beat cream cheese with 2 tsp sugar and lemon juice until smooth; dollop over strawberries.
Top with remaining bread chunks.
In a bowl, whisk eggs, remaining sugar, almond milk, vanilla, and salt until blended; pour over casserole, pressing bread down to soak.
Cover and refrigerate at least a few hours or overnight.
Preheat oven to 350 °F. Let casserole sit while oven heats.
Bake covered for 20 min, then uncovered for 40–45 min until set and golden.
Let rest 10 min before slicing and serving.

Notes

For best texture, use slightly stale or toasted bread to absorb custard without becoming soggy.
Can swap almond milk for dairy milk.
Make early morning easier by prepping night before.
Serve with powdered sugar, maple syrup, or whipped cream.