Stuffed French Toast Casserole With Strawberry Sauce

November 27, 2018
4 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 12
Author Notes

I’m not entirely sure when my mom first made the "French Toast with Grand Marnier Fruit Sauce" from Southern Living’s 1990 Annual Recipes* cookbook (from which this recipe is loosely adapted). It caught her eye because it was a crowd-pleasing holiday recipe she could make ahead—perfect for our relative-packed home. Meg and I loved it for the sweet strawberry sauce we would lick off our plates. Every year, after opening our presents, we’d rush into the kitchen to help stir (and sample) the sauce before setting the table. Christmas morning without it seemed unimaginable. —Katie Macdonald

What You'll Need
  • French toast casserole
  • 12 (1 1/2 inch–thick) slices French bread
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 6 eggs
  • 1 cup half-and-half
  • 1/2 cup milk
  • Frozen strawberry sauce, recipe follows
  • Frozen strawberry sauce
  • 1 cup sifted powdered sugar
  • 2 tablespoons cornstarch
  • 1/2 cup butter or margarine, melted
  • 1/3 cup Grand Marnier
  • 3 cups sliced strawberries (frozen)
  1. French toast casserole
  2. Make a horizontal pocket in each bread slice; set aside.
  3. Combine cream cheese with sugar, nutmeg, and cinnamon, stirring well. Spoon about 1 1/2 tablespoons mixture into each bread slice, spreading evenly.
  4. Place 8 slices in a buttered 12x8x2-inch baking dish and 4 slices in a buttered 8-inch square baking dish.
  5. Combine eggs, half-and-half, and milk; beat well. Pour over bread, turning slices to coat evenly. Bake at 350°F for 35 minutes or until golden. Serve immediately with strawberry sauce.
  6. To make ahead: Prepare, but do not bake. Refrigerate, covered, up to 24 hours. When ready to bake, let stand 30 minutes at room temperature, then bake.
  1. Frozen strawberry sauce
  2. Combine sugar and cornstarch in a saucepan; add butter, stirring until smooth. Add Grand Marnier, and cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Add strawberries; cook 1 minute. Yield: 3 cups

See what other Food52ers are saying.

  • Katie Macdonald
    Katie Macdonald
  • PGiallanza
  • Misha
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.

4 Reviews

PGiallanza September 28, 2020
I purchased both the 1992 and 1991 Southern Living Annual Recipes, since you had mentioned 1991 in a previous article. I'm really searching for the original recipe for a dear friend. Can you please recheck your source for the recipe?
Katie M. September 28, 2020
Hi there! You are completely right! I got my mom to check her archive, and it's actually from the 1990 edition (April, page 93). Thanks for asking!
PGiallanza September 29, 2020
Thank you so much for responding so quickly! I just ordered the 1990 edition. Amazon thanks you too!
Misha January 1, 2019
I prepared this on New Years Eve and put it in the frig to bake for New Year’s brunch. It was way too delicious, and very easy. The bread I had was not 1” so I didn’t do the horizontal slicing of each piece to fill with the cream cheese mixture. I simply spread it on the top of the bread ( probably much safer to not do knife work on New Year’s Eve). The strawberry mixture for the topping was easy to make and actually was too sweet (for me). I’d probably figure out a way to make it less sweet next time. I don’t get why it calls for frozen strawberries. I wouldn’t want to top the bread with frozen berries so I cooked them in the butter/Grand Marnier mixture. Next time I will just use fresh sliced berries. All in all a huge hit for a special occasion.