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Chocolate & Strawberry Baked French Toast

A sweet and decadent choice for brunch, this french toast casserole is made with chocolate chip bread, and smothered in a sweet strawberry sauce.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 438kcal

Ingredients

  • 1 Loaf Oatmeal Chocolate Chip Bread cut into 1-inch cubes, see note
  • 6 Eggs
  • 1 Cup Milk
  • ½ Cup Greek Yogurt
  • 1 tsp Vanilla
  • ½ Cup Chocolate Chips optional, required if using a bread without chocolate chips

Streusel Topping

  • 3 Tbsp White Whole Wheat Flour
  • 1 Tbsp Sugar
  • 3 Tbsp Butter
  • 5-10 Slices of Strawberry fresh or frozen

Strawberry Sauce

  • 2 cups Sliced frozen strawberries see note for fresh or not sliced
  • 1 Tbsp Sugar
  • 2 Tbsp Water

Instructions

Baked French Toast

  • Preheat the oven to 350°F with a rack in the middle.
  • Arrange the bread cubes in a single layer in a 9x13 casserole dish with at least 2-inch sides. If they don't all quite fit, squish them in so they are in a single layer.
  • Whisk together the eggs, milk, Greek yogurt, and vanilla until smooth. Then evenly pour over the bread cubes. If using, sprinkle the chocolate chips evenly over the top.
  • In a medium bowl, whisk together the flour and sugar for the streusel topping until combined. Add the melted butter, and use your hands to combined into a wet streusel. Crumble evenly over the top of the casserole. Then arrange the strawberry slices on top.
  • Bake for 35-45 min, until solid throughout and not soggy, and the tops of the bread should be slightly browned. The streusel will not darken much. Let cool in the pan for 5-10 minutes.
  • Use a thin but sturdy spatula to cut the french toast in 12 servings. Scoop portions into individual dishes.

Strawberry Sauce

  • In small saucepan, combine the frozen strawberries, water, and sugar, and stir to combine. Cook over medium heat, covered for 2 minutes to soften the berries.
  • Continue to cook uncovered, stirring and smashing the berries for another 5 minutes. Then remove from heat.
  • Spoon the strawberry topping over the individual servings of baked french toast. Garnish with fresh berries, powdered sugar, and/or freshly whipped cream if desired.

Notes

  • Ingredients: 
    • Oatmeal chocolate chip bread: This recipe was designed to be made with my whole wheat oatmeal chocolate chip quick bread, but you can use any type of quick bread or chocolate chip muffins instead.
    • Strawberries: You can use fresh or frozen strawberries in this recipe, for both topping the french toast and for the sauce. In the sauce, whole frozen berries will need longer to cook, whereas sliced fresh berries will soften faster.
  • Make ahead tips: 
    • Allow the baked french toast to cool to room temperature and then cover tightly and store in the fridge for 3-4 days. Reheat individual pieces in the microwave for 30-60 seconds.
    • Store the strawberry sauce in a sealed container in the fridge for 3-4 days. Reheat until warmed through. 
    • Storing pieces of french toast with the sauce may lead to soggy toast when reheated.