CopyKat Recipe

Custard-soaked sourdough layered with cream cheese filling and topped with whipped cream and fresh strawberries.
Course Breakfast, Brunch, Casserole
Cuisine American
Diet Vegetarian
Keyword baked, comfort food, French Toast, strawberry
Prep Time 20 minutes minutes
Cook Time 55 minutes minutes
Resting 15 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 12
Calories 628kcal
Author Stephanie Manley
Ingredients

▢ 1 tablespoon butter softened
▢ 1 loaf unsliced sourdough bread (24 ounces)
▢ 2 tablespoons powdered sugar
▢ 8 ounces cream cheese softened
▢ 2 teaspoons lemon juice
▢ 1 teaspoon vanilla extract
▢ 1 1/4 teaspoon salt divided use
▢ 1 3/4 cups heavy cream
▢ 1 3/4 cups whole milk
▢ 5 large large eggs
▢ 1 large egg yolk
▢ 1 cup granulated sugar
▢ 1/2 teaspoon ground nutmeg
▢ 1/2 quart strawberries washed, dried, and cut into small pieces
▢ 2 cups whipped cream
▢ Great Value strawberry pancake syrup

Instructions

Preheat the oven to 350°F. Use the butter to generously grease a 9×13-inch baking dish.
Slice the sourdough loaf into 1/2-inch slices. Tear half of the sliced loaf into large pieces and arrange them evenly in the baking dish.
In a medium bowl, combine powdered sugar, cream cheese, lemon juice, vanilla extract, and 1/4 teaspoon salt. Use a mixer to beat until smooth and creamy. Drop the cream cheese mixture evenly over the bread using a 1/2-ounce cookie scoop.
Tear the remaining bread into large pieces and arrange them over the cream cheese mixture.
In a large bowl, whisk together the heavy cream, whole milk, eggs, egg yolk, granulated sugar, nutmeg, and the remaining 1 teaspoon of salt until thoroughly combined. Pour the custard evenly over the bread through a fine-mesh sieve.
Gently press the bread into the custard to moisten all the pieces and let stand for 15 minutes to allow the bread to absorb the custard.
Bake for 50 to 60 minutes, or until the top is golden brown and the custard is set in the center. A knife inserted near the center should come out without any liquid custard.
Let the bread pudding cool for 10 to 15 minutes. Serve warm with fresh chopped strawberries, a dollop of whipped cream, and strawberry syrup on the side.

Recipe Tips

What to serve with a French Toast Bake

Cracker Barrel Strawberry French Toast Bake is a great addition to any weekend brunch, so why not host one? Gather your friends, whip up a Strawberry French Toast Bake, and enjoy a few of the recipes below for a fantastic meal.

Dunkin’ Snakin’ Bacon – There’s everyday bacon, and then there’s that bacon you make only on those special occasions. Snackin’ Bacon from Dunkin’ is definitely the latter. Not because it’s tough to make; it’s not, but with such a delicious coating of fresh ground pepper and brown glaze, you’d be eating way too much of it.

La Madeleine Quiche Lorraine – A lot has been said about quiches, but the only thing you need to remember is that they are easy to make and so tasty. This version of the classic Quiche Lorraine from La Madeleine opts for a fluffy, eggy base studded with cubed ham, crispy bacon bits, and creamy Swiss cheese in a simple cold-water crust.

Classic Peach Bellini – This version of the cocktail takes inspiration from the legendary Harry’s Bar. The recipe has only two ingredients: fresh peaches and ice-cold prosecco or champagne, but its simplicity makes it a true standout and a must-have brunch beverage.

Refrigerator Storage: Keep the leftovers in an airtight container for up to three days in the fridge. Store the whipped cream in a separate container. Chop fresh strawberries when you reheat and serve.

Reheating Instructions: Cover with aluminum foil and warm in a 325-degree oven for 15 to 20 minutes. Remove the foil a few minutes before you take it out of the oven to help the top crisp up.