Strawberry French Toast Casserole

Recipe View 2 mins Generously butter or spray a 9x13-inch baking dish. (Prep time: 2 minutes)

Recipe View 10 mins Arrange half of the bread cubes evenly in the prepared baking dish. Scatter the cream cheese cubes over the bread, followed by 1 ½ cups of sliced strawberries. Top with the remaining bread cubes. (Prep time: 10 minutes)

Recipe View 5 mins In a large bowl, whisk together the heavy cream, eggs, and maple syrup until well combined. Pour the mixture evenly over the bread and strawberry layers, ensuring all the bread is moistened. (Prep time: 5 minutes)

Recipe View 8 hrs Cover the baking dish tightly with aluminum foil and refrigerate for at least 8 hours, or preferably overnight. (Refrigeration time: 8 hours minimum)

Recipe View 45 mins Remove the baking dish from the refrigerator 45 minutes before baking to allow it to come to room temperature. (Resting time: 45 minutes)

Recipe View 10 mins Preheat the oven to 350 degrees F (175 degrees C). (Prep time: 10 minutes)

Recipe View 1 hrs Bake the covered casserole in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking until the French toast is puffed, golden brown, and set, about 30 more minutes. (Bake time: 60 minutes)

Recipe View 5 mins While the casserole bakes, prepare the strawberry sauce: In a small saucepan, whisk together the granulated sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5 minutes. (Prep time: 5 minutes)

Recipe View 10 mins Stir in the remaining 1 cup of sliced strawberries and cook until the strawberries soften slightly, about 5-10 minutes. (Cook time: 10 minutes)

Recipe View 2 mins Remove from heat and stir in the butter until melted and fully incorporated. (Prep time: 2 minutes)

Recipe View 5 mins Let the casserole cool slightly before serving. Drizzle generously with the warm strawberry sauce and serve immediately. (Serve time: 5 minutes)