Baked Strawberries Cream Toast (Printer-Friendly Version)
Warm, custard-soaked toast baked with fresh strawberries and cream for a sweet morning delight.
# Required Ingredients:
→ Bread
01 -
1 loaf brioche bread, sliced into thick pieces
→ Fruit
02 -
2 cups fresh strawberries, washed, sliced, and sweetened
→ Custard
03 -
4 large eggs
04 -
480 ml whole milk
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
45 grams granulated sugar, divided
→ Cream Cheese
08 -
120 grams cream cheese, cut into small cubes
→ Finishing
09 -
Powdered sugar for dusting (optional)
10 -
Maple syrup for serving (optional)
# Step-by-Step Instructions:
01 -
Wash and slice the fresh strawberries. Place in a bowl, sprinkle with 1 tablespoon of sugar, and let sit to draw out juices and enhance sweetness.
02 -
In a large mixing bowl, beat eggs until smooth. Gradually add whole milk, vanilla extract, cinnamon, and remaining sugar, whisking until fully combined and smooth.
03 -
Preheat oven to 175°C. Lightly grease a 9x13 inch baking dish. Arrange half the brioche slices overlapping in the dish. Distribute half the cream cheese cubes and half the sliced strawberries over the bread. Repeat layering with remaining bread, cream cheese, and strawberries.
04 -
Pour custard evenly over the layered bread and fruit, ensuring all pieces are soaked. Press gently with a spatula to submerge any dry spots. Let rest for 10 to 15 minutes to absorb custard.
05 -
Cover the dish with aluminum foil and bake in preheated oven for 30 minutes.
06 -
Remove foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and the texture is puffy.
07 -
Allow to cool slightly. Dust with powdered sugar if desired and serve warm. Optionally, drizzle with maple syrup.
# Handy Cooking Tips:
01 -
Use slightly stale bread for better custard absorption and texture. Allow resting time so the bread soaks evenly. Monitor baking time closely to prevent drying out.