Make Ahead Strawberry Breakfast Bake Recipe

What’s for breakfast at your house tomorrow morning?? It could be this.  🙂  Last week I made this adaptation of a recipe for a blueberry breakfast bake from a cookbook on my shelf. The original was okay, but didn’t have a lot of depth of flavor. So, I decided to tweak and play around with it some. The strawberries were a choice made more because they’re in season and WAY cheaper than blueberries. I’ve never baked fresh strawberries before, so I was a bit surprised that they lost a fair amount of their color. It wasn’t the prettiest thing I’ve ever made, but it was pretty yummy.  (AND, if you want to make it this week, I know Aldi has strawberries pretty inexpensively through 5/8!)

Make Ahead Strawberry Breakfast Bake

  • 8 slices white bread, cut into 1-inch pieces
  • 1 package (8 oz) cream cheese, chilled and cut into 1/2-inch pieces
  • 3 Tbl sugar
  • 1/2 tsp cinnamon
  • 1 cup fresh strawberries, cut into 1/2-inch dice
  • 8 eggs
  • 1-1/2 cups milk
  • 1 tsp vanilla
  1. Grease a 2 quart baking dish. Spread half of the bread pieces evenly in the baking dish.
  2. Mix sugar and cinnamon in a small bowl. Toss cream cheese cubes in the cinnamon-sugar mixture. Top bread pieces with cream cheese. Sprinkle any remaining cinnamon-sugar over the top.
  3. Evenly scatter strawberry pieces over the top. Then spread remaining bread over strawberries.
  4. Whisk together the eggs, milk, and vanilla until well blended. Pour over bread as evenly as possible.
  5. Cover and refrigerate 8-24 hours.
  6. A little more than an hour before breakfast time, preheat oven to 350 degrees. Bake, covered, for 30 minutes. Uncover and continue to bake an additional 25-30 minutes, until center is set.
  7. Serve with confectioners’ sugar or syrup… preferably strawberry. 🙂

If you make this, please let me know what you think.  Also, please tell me if you try it with any other fruits and how it turns out.  Have a super week!!


One thought on “Make Ahead Strawberry Breakfast Bake Recipe

  1. This looks gooood. And probably SBD friendly if I subbed whole wheat bread! Baking fresh strawberries is always a gamble looks-wise, but I find they usually taste delicious no matter what. I think strawberries have a higher water content than blueberries, and definitely a weaker skin, so the water (and color) just seeps out. But, still tasty nonetheless.

    I wonder if it would be a total disaster to sub frozen berries. I might give it a try.


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