French toast is already indulgent and sweet, but there’s nothing that can’t be improved with the addition of cheesecake! Strawberry Cheesecake French Toast Casserole gets the custard-sweet taste of French toast and adds in the smooth, creamy, luscious taste of cheesecake. Add a layer of jammy, sweet strawberries, and you have a way to make your morning magical. Strawberry Cheesecake French Toast Casserole is layer upon layer of flavor, so it’s the perfect foundation for a great day!
Ingredients• 2 (8 ounces) packages regular cream cheese, softened to room temperature • 1 cup sugar • 11 large eggs • 2 teaspoons lemon juice, freshly squeezed and divided • 1 cup whole milk • 1/2 cup half-and-half • 1/3 cup maple syrup • 2 teaspoons vanilla extract • 2 teaspoons ground cinnamon • 1/2 teaspoon ground nutmeg • 1 1/2 loaves French bread, sliced into 1-inch thick slices, about 20 slices total • 2 cups strawberries, freshly sliced
Grease a 9x13-inch oven-safe dish with a non-stick cooking spray.
In an electric mixer, beat the cream cheese until it is smooth.
Add in the sugar and beat until it is fully mixed.
Add in 1 of the eggs and 1 teaspoon lemon juice.
Combine then set it aside.
Using another mixing bowl, add together the remaining 10 eggs, whole milk, half-and-half, maple syrup, vanilla extract, ground cinnamon, and ground nutmeg until well combined using a whisk and set it aside.
Layer the french bread all along on the bottom of the prepared dish.
Begin to layer the casserole by spreading 2/3 of the cream cheese mixture lightly and evenly over all of the bread.
Put 1/2 of the strawberries on top of the cream cheese evenly as well.
Repeat until you are out of the cream cheese mixture and strawberries.
Cover the dish with the egg mixture, making sure that all of the bread has been saturated in the egg mixture, pressing down the bread if there are any slices that are not.
Cover the dish to refrigerate overnight, at least 8 hours.
Once you are ready to bake, preheat the oven to 350 degrees F.
While the oven is preheating, let the casserole rest to come up to room temperature outside of the refrigerator.
Cover the casserole dish with aluminum foil.
Bake for around 30 minutes.
Remove the foil and bake until the top is golden brown and the casserole is fluffy, about 30 minutes more.
Once cooked, remove the casserole from the oven and allow it to rest for about 15 minutes.