A warm, creamy breakfast bake always feels a little special, and Strawberry Cheesecake French Toast Bake might be one of the coziest ways to start the day. It has everything people love about rich cheesecake and soft strawberry French toast, all baked into one delicious dish. The custardy center stays soft and creamy, while the golden top turns lightly crisp around the edges. Meanwhile, pockets of cream cheese melt beautifully between buttery brioche and juicy strawberries.
Even better, this recipe feels impressive without being difficult. You can prep it ahead for brunch, holidays, or slow weekends at home. It tastes rich and bakery-worthy, yet still feels comforting and homemade — the kind of breakfast everyone quietly goes back for seconds of.
Recipe Yield: 8 servings
INGREDIENTS
1 loaf brioche bread, cut into 1 to 1½-in. cubes (about 14–16 oz.)
10 oz. cream cheese, softened and cubed
2¼ cups fresh strawberries, chopped
7 large eggs
2 cups whole milk
¾ cup heavy cream
⅓ cup granulated sugar
¼ cup light brown sugar
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp sea salt
1 tbsp melted butter (for dish)
Cheesecake Drizzle
4 oz. cream cheese, softened
3 tbsp powdered sugar
2–3 tbsp whole milk
½ tsp vanilla extract
Pinch of sea salt
For Serving
Fresh sliced strawberries
Maple syrup (optional)
Light dusting of powdered sugar (optional)
INSTRUCTIONS
1. Preheat and prepare:
Preheat oven to 350°F (175°C). Grease a 9×13-in. baking dish with melted butter.
2. Layer the bake:
Add half of the brioche cubes to the baking dish. Scatter half of the cream cheese cubes and strawberries over the bread. Repeat with the remaining brioche, cream cheese, and strawberries, spreading everything evenly for balanced bites.
3. Make the custard:
In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and sea salt until fully smooth and combined.
4. Soak the bread:
Slowly pour the custard evenly over the bread mixture. Gently press the bread down so it absorbs the liquid. Let rest for 20 minutes at room temperature. For make-ahead, cover and refrigerate overnight, then let sit at room temperature for 20–25 minutes before baking.
5. Bake until golden:
Cover loosely with foil and bake for 35 minutes. Remove the foil and continue baking for 18–22 minutes, or until the top is golden brown and the center looks softly set but no longer wet. The internal temperature in the center should reach about 165°F, and a knife inserted near the middle should come out mostly clean.
6. Make the cheesecake drizzle:
Meanwhile, whisk softened cream cheese, powdered sugar, milk, vanilla extract, and a pinch of sea salt until smooth and creamy. Add an extra splash of milk if needed for drizzling consistency.
7. Rest and finish:
Let the bake rest for 10–15 minutes before serving. Drizzle with the cheesecake topping, then finish with fresh strawberries and a light dusting of powdered sugar. Serve with maple syrup if desired.
Helpful Tips to Perfect This Recipe
- Use slightly dry brioche for the best texture: Fresh bread can become overly soft in a French toast bake. Slightly stale brioche absorbs the custard better while still keeping the center soft and creamy.
- Do not overbake the center: The middle should look softly set, not fully firm. It will continue setting as it rests, which keeps the bake rich and custardy instead of dry.
- Cube the cream cheese while cold: Although softened cream cheese blends better for the drizzle, slightly chilled cubes hold their shape in the bake and create creamy cheesecake pockets throughout.
Be the first to comment