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FNA Acting Administrator Corley | Strawberry French Toast Casserole

 

two blue lines in a circle surrounding Corley's headshot
Shiela Corley
FNA Acting Administrator 

Makes: 10 servings

a baking dish with a piece removed on a plate of strawberry french toast casserole

Ingredients

  • 1 French bread (16 ounces), cubed or cut in slices
  • 1 package cream cheese (8 ounces), cut into pieces
  • 6 large eggs
  • 4 cups half and half
  • ½ cup butter, melted
  • ¼ cup maple syrup
  • 2 cups fresh strawberries, sliced
  • 1 jar strawberry preserves (10 ounces)

Directions

  1. Preheat oven to 350°F.
  2. Arrange half of bread in a lightly greased 9x13 inch pan. Sprinkle with cheese pieces, and top with remaining bread.
  3. Whisk together eggs, half and half, butter, and maple syrup; pour over bread mixture, pressing bread cubes/slices to absorb egg mixture.
  4. Cover and chill 8 hours or overnight.
  5. Bake, covered, for 25 minutes. Uncover and bake 20 more minutes.
  6. Heat sliced strawberries and strawberry preserves in a saucepan over low heat, and serve over toast.

Recipe from: Shiela Corley, Acting Administrator, Food and Nutrition Administration, U.S. Department of Agriculture.