Irresistible French Toast Strata

I didn’t discover French toast strata until my kids started having sleepovers. I needed something that could feed a crowd without me standing over the stove flipping toast while everyone waited around hungry.

That’s when my neighbor shared this recipe with me. You make it the night before, stick it in the fridge, then just pop it in the oven the next morning. It’s like French toast and bread pudding had a baby—all the good flavors of French toast, but you can serve eight people at once instead of making them one by one.

What Kind of Bread Should I Use?

For French toast strata, you’ll want to use a sturdy bread that can hold up to all that custard mixture without falling apart. Day-old or slightly stale bread actually works better than fresh since it absorbs the egg and milk mixture without getting too soggy. Brioche, challah, or thick-cut Texas toast are all great choices because they’re rich and substantial. Regular sandwich bread can work too, but try to get a thicker slice if possible. If your bread is fresh, you can even cube it and let it sit out for a few hours to dry out a bit before assembling your strata.

Options for Substitutions

This french toast strata is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Bread cubes: Any day-old bread works great here – brioche, challah, French bread, or even regular sandwich bread. Just make sure it’s a bit stale so it soaks up the custard mixture properly without falling apart.
• Cream cheese: You can use ricotta cheese or mascarpone instead of cream cheese. If using ricotta, add an extra tablespoon of maple syrup since it’s less sweet than cream cheese.
• Milk: Heavy cream makes it richer, while half-and-half is a nice middle ground. You can also use whole milk or even 2% milk, though the texture will be slightly less creamy.
• Margarine or butter: Stick with butter if possible – it gives better flavor than margarine. If you’re dairy-free, coconut oil works as a substitute, but let it cool slightly before mixing with the other ingredients.
• Maple syrup: Honey, brown sugar, or even pancake syrup can work in place of maple syrup. If using brown sugar, use about 3 tablespoons and mix it well into the egg mixture.

Watch Out for These Mistakes While Baking

The biggest mistake with French toast strata is rushing the soaking process – your bread needs at least 2 hours (preferably overnight) to fully absorb the custard mixture, or you’ll end up with dry spots and uneven texture.

Another common error is using fresh, soft bread instead of day-old or slightly stale cubes, which can turn your strata into a mushy disaster since fresh bread breaks down too quickly when soaked.

Don’t forget to bring your cream cheese to room temperature before cubing it, as cold cream cheese won’t distribute evenly and will create pockets of dense, unmixed cheese throughout your dish.

Finally, resist the urge to skip the resting period after baking – letting your strata sit for 10-15 minutes allows it to set properly and makes slicing much cleaner and easier.

What to Serve With French Toast Strata?

This rich and custardy french toast strata is perfect for a weekend brunch spread, and I love pairing it with some crispy bacon or breakfast sausage on the side. Fresh berries like strawberries, blueberries, or raspberries add a nice tart contrast to all that creamy sweetness, plus they make the plate look really pretty. A simple fruit salad with orange juice and a touch of honey is another great option that keeps things light and refreshing. Don’t forget to have extra maple syrup on hand for drizzling, and maybe some whipped cream or a dusting of powdered sugar if you’re feeling fancy!

Storage Instructions

Refrigerate: French toast strata actually gets better overnight! Cover your assembled strata tightly with plastic wrap or foil and keep it in the fridge for up to 2 days before baking. This gives the bread time to soak up all that creamy custard mixture, making it extra rich and delicious.

Make Ahead: This is one of those perfect make-ahead breakfast dishes that saves you time on busy mornings. Assemble everything the night before, then just pop it in the oven when you wake up. Your kitchen will smell amazing and breakfast will be ready with minimal effort!

Keep Leftovers: Leftover strata keeps well in the fridge for up to 3 days covered with foil. Just warm individual portions in the microwave for about 30-60 seconds, or reheat a larger portion in the oven at 350°F until heated through. It’s almost as good as fresh from the oven.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 85-95 g
• Fat: 180-200 g
• Carbohydrates: 320-350 g

Ingredients

For assembling the casserole:

• 8 oz cream cheese (cut into 1/2-inch cubes and chilled so they don’t melt too quickly)
• 12 cups bread (cut into 1-inch cubes from challah or brioche for best texture)

For the custard blend:

• 1/4 cup maple syrup (dark amber, grade A for robust flavor)
• 8 large eggs
• 6 tbsp unsalted butter (melted and cooled slightly)
• 2 1/2 cups milk (whole milk for a richer custard)

Step 1: Prepare the Baking Dish and Assemble Layers

• 12 cups bread, cut into cubes
• 8 oz cream cheese, cut in cubes

Grease a 3-quart rectangular baking dish.

Place half of the bread cubes evenly in the bottom of the dish.

Top with all of the cream cheese cubes, then layer the remaining bread cubes over the cream cheese to cover it completely.

Step 2: Make the Egg Mixture

• 8 eggs
• 2 1/2 cups milk
• 6 tbsp unsalted butter or margarine, melted
• 1/4 cup maple syrup

In a blender container or a large mixing bowl, combine the eggs, milk, melted butter or margarine, and maple syrup.

Blend or beat with a rotary beater until the mixture is well combined.

I find using a blender creates a smoother custard, which soaks the bread better.

Step 3: Assemble and Refrigerate the Casserole

• egg mixture from Step 2
• layered bread and cream cheese from Step 1

Pour the prepared egg mixture evenly over the layered bread and cream cheese in the baking dish.

Use a spatula to lightly press the layers down so every piece is moistened with the custard.

Cover the dish with plastic wrap and refrigerate for at least 2 hours or up to 24 hours to allow the bread to absorb the custard.

Step 4: Bake the Casserole

Remove the plastic wrap from the baking dish.

Bake, uncovered, in a preheated 325°F (165°C) oven for 35 to 40 minutes, or until the center appears set and the edges are lightly golden.

Let the casserole stand for about 10 minutes before serving.

For extra flavor, I like to dust the top with a little cinnamon or nutmeg before baking (optional).

Step 5: Serve with Maple Syrup

Cut the baked casserole into portions and serve warm.

Drizzle with extra maple syrup if desired.

This dish is delicious served straight out of the oven and makes for a crowd-pleasing breakfast or brunch treat.