This French-Toast Casserole Is Packed With Chocolate-Covered Strawberries — Need I Say More?

There are few things more satisfying than biting into a juicy strawberry covered in thick, decadent chocolate. Sinfully indulgent and rich in flavour, these spruced-up strawberries are usually eaten sparingly. But what if we told you that you could have your chocolate-covered strawberries for breakfast, too? Behold, the recipe that is sure to change your at-home brunch menu forever: chocolate-covered-strawberry french-toast casserole.

This baked french-toast casserole is layered with sweet, macerated strawberries; melty chocolate chunks; tart strawberry jam; and individually dipped, chocolate-covered strawberry slices. It's fluffy, decadent, and compounded with all the flavours any chocolate-lover would want to sink their teeth into. And it couldn't be easier to make! Simply assemble the french-toast casserole, refrigerate overnight for maximum custard absorption, and bake in the morning. Your loved ones (and your taste buds) will thank you.

First, slice your bread into one-inch cubes and set aside.

Slice away the right side of your strawberry, then the left side, so you are left with one thick strawberry slice (or strawberry "steak"). Set the strawberry slice on a plate lined with paper towel, and dice the remaining strawberry pieces into small chunks. Place the strawberry chunks in a separate bowl, and add one tablespoon of sugar to macerate the strawberries.

Pat the strawberry slices dry to ensure a smooth chocolate coating.

Dip the strawberry slices into melted chocolate, and refrigerate until hardened.

While the strawberries are refrigerating, make your strawberry cheesecake filling.

Once all the fillings are ready, begin to assemble your french-toast casserole as if it were a sweet lasagna. Each layer should get a coating of bread, macerated strawberries, chocolate chunks, a drizzle of strawberry jam, a couple dollops of strawberry cheesecake filling, and two to three chocolate-covered strawberry slices.

Continue building the layers until your casserole is piled high and all your fillings are gone.

Pour egg mixture evenly over the casserole, making sure each piece of bread is coated in the custard.

Cover the casserole with foil, and refrigerate for as long as possible to ensure the custard is fully absorbed into the bread chunks.

Once absorbed, preheat your oven to 375°F and place the aluminium-covered casserole in the oven for one hour and 15 minutes, or until the centre of the casserole reaches an internal temperature of 160°F. Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly golden brown.

Let cool before dusting with icing sugar and serving. Enjoy with maple syrup or your topping of choice.

Chocolate-Covered Strawberry French Toast Casserole

Original Recipe by Ashley Ortiz

Ingredients

1. 2 cups strawberries
   1 cup semisweet chocolate chunks, divided
   5 cups bread, sliced into 1-inch cubes
   6 eggs
   1 cup milk
   2 tablespoons maple syrup
   1/4 cup strawberry jam
   1 tablespoon sugar

1. For Strawberry Cheesecake Filling (optional):
   1/3 cup cream cheese
   2 tablespoons strawberry jam
   1 tablespoon powdered sugar
   1 tablespoon milk

Directions

1. Slice bread into 1-inch cubes, and set aside.
2. Cut each strawberry by first slicing away the left side of the berry and then the right, so you are left with a thick strawberry slice and two additional strawberry pieces.
3. Place the strawberry slices on a plate lined with paper towel, and dice the remaining strawberry pieces into small chunks.
4. Place the strawberry chunks in a separate bowl along with 1 tablespoon sugar. Mix to macerate the strawberries.
5. Pat the individual strawberry slices dry with a paper towel.
6. Melt 1/4 cup chocolate chunks over a double boiler or in a microwave in 10-second intervals.
7. Dip the strawberry slices into melted chocolate, and refrigerate until hardened.
8. While the strawberries are refrigerating, make your strawberry cheesecake filling by combining cream cheese, strawberry jam, powdered sugar, and milk.
9. Once all the fillings are ready, begin to assemble your french-toast casserole. Each layer should start with an even coating of bread, a spoonful of macerated strawberries, chocolate chunks, a drizzle of strawberry jam, a few dollops of strawberry cheesecake filling, and 2-3 chocolate-covered strawberry slices. Continue building the layers until your casserole is piled high and all your fillings are gone.
10. In a large measuring cup, whisk together eggs, milk, and maple syrup until thoroughly combined.
11. Pour egg and milk mixture evenly over the casserole, making sure each piece of bread is coated in the custard.
12. Cover casserole with foil, and refrigerate for as long as possible (we recommend refrigerating overnight) to ensure the custard is fully absorbed into the bread chunks.
13. Once the custard is fully absorbed, preheat your oven to 375°F and place the aluminum-covered casserole in the oven for 1 hour and 15 minutes or until the center of the casserole reaches an internal temperature of 160°F.
14. Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly golden brown.
15. Let the casserole cool before dusting with powdered sugar and serving. Enjoy with maple syrup or your topping of choice.

Information

Category

Breakfast/Brunch

Yield

8 servings

Prep Time

1 hour

Cook Time

1 hour 30 minutes

Total Time

2 hours, 29 minutes, 59 seconds