Strawberry Cheesecake Brioche French Toast Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use day-old brioche or challah. If your bread is very fresh, cut it into cubes and let it sit on a baking sheet for an hour to dry out slightly. This helps it absorb the butter and toppings without turning soggy.

When grating the white chocolate, use the large holes of a box grater and work quickly, as the heat from your hands can soften it. If it starts to stick, chill the chocolate for 10 minutes before continuing.

The strawberry compote glaze and cheesecake icing are both used straight from the video; you can use store-bought or homemade. If the glaze is too thick to spread, warm it in the microwave for 10 to 15 seconds.

If the cheesecake icing is too runny, refrigerate it for a few minutes to thicken it for drizzling. For a cleaner slice, let the bake cool for 10 minutes before cutting, and use a sharp knife.

Variations

• Berry Medley: Replace the sliced strawberries with a mix of blueberries, raspberries, and blackberries. Use a mixed berry compote glaze instead of strawberry for a different flavor profile. The white chocolate still pairs beautifully with all berries.
• Chocolate Twist: Swap the white chocolate for dark or milk chocolate. Use a raspberry compote glaze instead of strawberry, and drizzle with a chocolate ganache instead of cheesecake icing. This makes a more intensely chocolatey bake.
• Citrus Bright: Add the zest of one orange to the cinnamon butter, and use a lemon or orange curd instead of the strawberry compote glaze. Replace the white chocolate with toasted almonds for a nutty crunch. The citrus brightens the richness.
• No-Bake Option: For a no-oven version, toast the brioche cubes in a skillet with the cinnamon butter until golden, then layer in a serving dish with the strawberries, compote glaze, cheesecake icing, and white chocolate. Serve immediately for a deconstructed treat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The bake will soften, but the flavors meld even more.

Freezer

To freeze, wrap the cooled bake tightly in plastic wrap and aluminum foil.

Reheat

Reheat individual portions in the microwave for 30 to 60 seconds, or place the whole bake in a 350°F (175°C) oven for 10 to 15 minutes.

Leftover bake can be stored in an airtight container in the refrigerator for up to 3 days. The texture will soften as it sits, but it is still delicious.

To reheat, place a portion in the microwave for 30 to 60 seconds, or warm it in a 350°F (175°C) oven for 10 minutes to restore some crispness. The topping may become more saucy, which is fine.

This bake can be assembled up to 24 hours in advance. Prepare the brioche and strawberry mixture, spread it in the pan, and add the compote glaze, cheesecake icing, and white chocolate.

Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes to the baking time if needed.

Serving ideas

Serve this bake warm, straight from the oven, for the best texture and flavor. The contrast between the crisp edges, tender bread, and melty chocolate is at its peak when it is hot. A spoonful of extra strawberry compote or a drizzle of cheesecake icing on top can add even more decadence, but it is wonderful on its own.

This bake pairs beautifully with a cup of strong coffee or a glass of cold milk. For a brunch spread, serve it alongside fresh fruit, a simple green salad, or crispy bacon to balance the sweetness. It is also delicious with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.

Frequently asked questions

Recipe card

Strawberry Cheesecake Brioche French Toast Bake

Prep 20 minCook 40 minTotal 1 hServes 8

Ingredients

• 4 oz Belgian white chocolate, grated
• 1/2 cup unsalted butter
• 1 tsp ground cinnamon
• 10 cups cubed brioche bread (about 1 lb)
• 2 cups sliced fresh strawberries
• 1 cup strawberry compote glaze
• 1/2 cup creamy white cheesecake icing

Instructions

1. Grate the white chocolate on the large holes of a box grater into a bowl. Set aside at room temperature while preparing the rest of the bake.
2. In a large skillet over medium heat, melt the butter with the ground cinnamon, swirling occasionally until the butter foams and smells fragrant, about 2 minutes.
3. Add the cubed brioche and sliced strawberries to the foaming butter. Toss gently with a spatula until every cube is coated in the cinnamon butter and the strawberries are evenly distributed.
4. Spoon the brioche-strawberry mixture into a 9x13-inch baking pan, spreading it into an even layer. Press gently so the surface is level.
5. Pour the strawberry compote glaze evenly across the entire surface of the brioche mixture. Use a spatula to spread it into an even layer, covering all the bread and fruit.
6. Drizzle the creamy white cheesecake icing in ribbons over the top of the compote glaze, creating a marbled pattern.
7. Sprinkle the grated white chocolate evenly over the entire surface, covering the glaze and icing.
8. Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes, until the top is golden and the center is set. The edges will bubble and the chocolate will be melted. Let cool for 5 minutes before serving.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

9 g

Carbohydrates

58 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.