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Overnight Strawberry French Toast

I served this one year to friends for Easter brunch and everyone loved it, so I've made it year-round since then! —Patricia Schmeling, Germantown, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min.
  • Makes
    6 servings


  • 1 loaf (1 pound) unsliced French bread
  • 1 carton (8 ounces) spreadable strawberry cream cheese
  • 4 large eggs
  • 1 cup milk
  • 3/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh strawberries, divided
  • 2 tablespoons amaretto or 1/4 teaspoon almond extract
  • 2 tablespoons butter, melted


  • Cut bread into 3/4-in. slices; spread 12 slices with about 1 tablespoon cream cheese. Top with another 12 slices to form sandwiches. Place in a greased 13-in. x 9-in. baking dish.
  • In a bowl, whisk eggs, milk, 1/4 cup sugar and salt; pour over sandwiches. Sprinkle with cinnamon. Cover and refrigerate for 8 hours or overnight.
  • Chop 1 cup strawberries; place in a small bowl. Stir in amaretto or extract and remaining sugar. Cover and refrigerate until serving.
  • Remove French toast from the refrigerator 30 minutes before baking. Brush bread with butter. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.
  • Meanwhile, slice remaining strawberries; stir into chilled strawberry mixture. Serve over French toast.
Nutrition Facts
2 each: 577 calories, 22g fat (12g saturated fat), 187mg cholesterol, 779mg sodium, 81g carbohydrate (40g sugars, 5g fiber), 14g protein.

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