ingredients
  • Biscuit dough 1 can
  • Strawberry 1 cup, quartered
  • FOR STRAWBERRY FILLING
  • Strawberry 2 cups, finely diced
  • Sugar ½ cup • 470 kcal
  • FOR EGG MIXTURE
  • Eggs 2 • 130 kcal
  • Milk ½ cup • 49 kcal
  • Maple syrup ½ cup
  • Vanilla Extract 1 tsp
  • Cinnamon ½ tsp
  • FOR GARNISH
  • Whipped cream
Calories refers to 100 gr of product

This recipe qualifies as breakfast, brunch, and even dessert. No bread? No problem! Instead of using bread as in the traditional French toast recipe, we used canned biscuit dough, which you can easily buy at a supermarket near you. It’s gives the perfect texture to with the sweetness of the strawberries. This recipe is so easy to make! And there are many variations (see our recipe notes below). Feel free to change up the ingredients to your liking. Just remember to always include the egg filling as this is what binds the French Toast.

How to make French Toast Casserole with Strawberries

In a small saucepan over medium heat, add the strawberries and sugar.

Cook until filling reaches a smooth consistency.

In a large bowl, whisk the 2 eggs until foamy. Add the milk, maple syrup, vanilla extract, and cinnamon. Stir to combine.

Remove the dough from the can and slice into pieces.

Grease a large oven-safe dish and add the dough pieces.

Pour the egg mixture evenly on top of the dough.

Top with strawberry filling.

Top with 1 cup quartered strawberries.

Bake for 40-50 minutes at 350˚F/180˚C. Serve with whipped cream and fresh strawberry.

Tips

If you cannot find canned biscuit dough, you can make your own. Using a food processor, blend together 2 cups flour, 2 ½ teaspoons baking powder, ½ tsp salt, and 1/3 cup butter (or shortening) until crumbly. Add ¾ cup milk and pulse until a dough forms. Proceed with the recipe as normal.

For extra flavor, you can add a pinch of nutmeg and ground ginger with the cinnamon.

If you want to enjoy this Strawberry French Toast Casserole as dessert, you can serve it with vanilla ice cream and a drizzle of maple syrup.

Another option is to drizzle the casserole with icing (like a giant cinnamon bun!). Mix 1/3 cup superfine sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract. Drizzle over the warm casserole and allow to set. Alternatively, why not try a cream cheese topping? Mix together 1 pack of cream cheese, 1 tablespoon milk, 1 teaspoon vanilla extract, and 1 cup superfine sugar.

Instead of strawberries, you can give this casserole a fall-themed twist. Simply use canned pumpkin puree instead of the strawberry mixture. Add cinnamon, nutmeg, and allspice, as these go well with pumpkin.

If you don’t have biscuits, you can use leftover challah bread, croissants or cinnamon bread.

Add spoonsful of cream cheese before baking. This will make it extra creamy.

You can also top it with dried fruits or nuts for extra crunch.

Create a banana bread variation, by using chopped leftover banana bread, and using fresh bananas instead of strawberries.

Directions

In a small saucepan over medium heat, add the strawberries and sugar.

Cook until filling reaches a smooth consistency.

In a large bowl, whisk the 2 eggs until foamy. Add the milk, maple syrup, vanilla extract, and cinnamon. Stir to combine.

Remove the dough from the can and slice into pieces.

Grease a large oven-safe dish and add the dough pieces.

Pour the egg mixture evenly on top of the dough.

Top with strawberry filling and 1 cup quartered strawberries.

Bake for 40-50 minutes at 350˚F/180˚C. Serve with whipped cream and fresh strawberry.