Strawberries, Sleepovers, and the Easiest Fancy Breakfast I Know

Jessie-Sierra; The Last Bite Podcast

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-5:49

Strawberries, Sleepovers, and the Easiest Fancy Breakfast I Know

This baked French Toast Casserole is my go-to when I want to impress without the 7am wake up call.

Jessie-Sierra; The Last Bite

Jun 30, 2025

Transcript

Summer break has arrived, bringing with it slow mornings with my kids, gallons of cold brew hogging space in the fridge, and plenty of trips to the local ice cream shop.

I like to give my children a week of unstructured downtime at home; just rest, play, and sleeping in. That is, before we dive into busy beach days, pool visits, a few weeks of camp, and lots of quality time with the tribe of cousins we’re lucky to have.

I grew up with my own small pack of ragtag cousins. We were a semi-feral bunch, left entirely to our own devices in classic elder millennial fashion. Think The Goonies, but Cape Cod style. Our summers were made of fluffernutters, sandy feet, endless bottles of sunscreen, and bike rides to the beach. You wouldn’t see us again until dinner… and it was glorious.

Now, with my own crazy crew of kids and their cousins underfoot, I like to make sure they’re well-fed before they start making memories of their own.

But I’m always scrambling for a special breakfast when guests stay over… what to make?

The Best Easy Breakfast for Guests: Why I Love this French Toast Bake

Enter this Baked French Toast Casserole with Homemade Strawberry Sauce. It’s my new go-to when I need to feed a hungry crowd without losing my mind. It’s make-ahead friendly and bakes while you sip your first cup of coffee. This recipe is bursting with seasonal strawberry flavor. You can use fresh (or frozen strawberries in a pinch) and it’s endlessly customizable. Even better, you probably already have all of the ingredients at home, between your fridge and your pantry!

Whether you're hosting houseguests, in-laws, or a swarm of energetic kids, this dish always delivers.

Thanks for reading! This post is public so feel free to share it with the strawberry lovers in your life!

Lazy summer mornings deserve something yummy, easy, and satisfying. This recipe for Baked French Toast with Homemade Strawberry Sauce can be dressed up with edible flowers and a dusting of powdered sugar, or served simply with warmed Canadian maple syrup (no fake stuff here!). Made in a 10 1/2” x 7 1/2” casserole pan, this sweet breakfast casserole is perfect for hosting family, friends, or a gaggle of cousins.

Prep Time 15 minutes

Cook Time 50 minutes

Serves 8

Equipment

(one) 10 1/2” x 7 1/2” casserole dish

Ingredients

For the French Toast Casserole

1 loaf challah bread
6 large eggs
1/2 cup whole milk
1/2 cup half & half
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla paste
1 tablespoon butter (greasing the casserole dish)
1 tablespoon powdered sugar for topping (optional)

For the Caramelized Cereal Topping

2 tablespoons butter
2 tablespoons light brown sugar
1/2 cup Grape-nuts cereal
1/2 teaspoon ground cinnamon

For the Strawberry Sauce

16 ounces fresh strawberries (can use frozen strawberries as well)
1/4 cup fresh raspberries (can use frozen strawberries as well)
3 tablespoons sugar
1 tablespoon water

Instructions

Instructions for the French Toast Casserole

Preheat the oven to 350F and prepare the center rack.
Take the 1 tablespoon of butter and lightly grease the casserole dish.
Hand tear the challah bread into bite sized pieces and add to the casserole dish.
In a large mixing bowl, whisk together the eggs, milk, half & half, sugar, cinnamon, salt and vanilla paste until blended.
Next, pour the egg & dairy mixture slowly over the top of the torn challah bread. Cover the casserole dish tightly with a piece of foil and place in the hot oven.
Let the casserole cook covered for 30 minutes, and then bake uncovered for an additional 20 minutes.
Remove the dish from the oven and place on a cooling rack. Allow the french toast casserole to cool for five minutes and then top with a dusting of powdered sugar, the caramelized cereal topping, and dollops of strawberry sauce.

Instructions for the Caramelized Cereal Topping

Place a small skillet over medium high heat and melt the butter until foaming. Next, add the brown sugar, grape-nuts, and cinnamon. Stir to combine.
Cook while stirring for 5-7 minutes, until the cereal is coated and candied.
Remove from the heat and allow to cool completely.
Store in a covered plastic container until use.

Instructions for the Strawberry Sauce

Wash and hull the strawberries. Slice them in halves and add all of the berries to a medium sized pot. Wash and dry the raspberries and add them to the pot with the sugar and 1 tablespoon of water.
Place the pot over medium-high heat and allow the mixture to come to a simmer. About 7 minutes. Cook the fruit until softened and saucy, about 15 minutes. Stir occasionally.
Remove the sauce from the heat and let cool until room temperature.Transfer to a glass jar with a tightly fitted lid. Refrigerate until use. Stays fresh for three days in the refrigerator.
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