Rating: 4.5 stars 4.3
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We had this dish when we stayed at our favorite bed and breakfast. This cream cheese-stuffed French toast casserole is great for feeding a crowd. All you have to do is prepare it the night before and bake it in the morning.


Credit: Meredith Food Studios

Recipe Summary

15 mins
1 hr
9 hrs 10 mins
10 hrs 25 mins
1 9x13-inch dish


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Topping:


Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.

  • Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.

  • Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.

  • Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.

  • Remove casserole from the refrigerator 1 hour before baking.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.

  • Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

Cook's Note:

I used dinner rolls to make the bread cubes.

Nutrition Facts

440 calories; protein 9.8g; carbohydrates 40.4g; fat 27.2g; cholesterol 168.3mg; sodium 373.3mg. Full Nutrition