This comforting Strawberry Ricotta French Toast Casserole is the perfect way to start your day! Made with sweet, juicy strawberries, creamy ricotta cheese, and thick slices of leftover sourdough bread, it’s a deliciously fresh and satisfying dish. This easy, make-ahead breakfast casserole is ideal for busy mornings, weekend brunch, or special occasions like Mother’s Day and holiday gatherings. With its rich, custardy texture and customizable toppings, it’s a family-friendly favorite that’s sure to impress!
❤️ Why You’ll Love Strawberry French Toast Casserole
Perfect for Any Occasion – Ideal for Mother’s Day, Easter brunch, or a cozy Sunday morning.
Easy Make-Ahead Breakfast – This baked French toast casserole is simple to prepare the night before, so your mornings stay stress-free—perfect for school days, summer mornings, or weekend brunch.
Fresh, Creamy & Flavorful – Made with juicy strawberries, rich ricotta cheese, and hearty sourdough bread, every bite is bursting with fresh, satisfying flavor.
Versatile & Customizable – Add blueberries, raspberries, chocolate chips, or your favorite toppings to make it your own!
Family-Friendly Crowd Pleaser – Whether you’re feeding a holiday brunch crowd or meal prepping for the week, this casserole is guaranteed to be a hit.
🍲 Ingredients
Sourdough Loaf – This recipe is ideal with leftover, stale bread. My sourdough recipe makes two loaves so if you bake both and only eat one – this casserole is perfect for you!
Eggs – Eggs are part of the custard.
Milk – Whole milk is ideal but use what your family has on hand.
Heavy cream – Makes the custard creamier.
Ricotta – This makes the flavor so unique and the custard extra creamy!
Brown sugar – I prefer brown sugar because of the flavor, but this can easily be adjusted with sugar alternatives or with the amount you use.
👩🍳 How to Make Strawberry Ricotta French Toast Casserole
- The night before breakfast, dice your sourdough loaf into 1-inch pieces and place into a greased 9×13 baking dish.
- In your mixing bowl, whisk together all of your ingredients – eggs, milk, heavy cream, ricotta cheese, brown sugar, cinnamon, salt, and vanilla extract.
- Add half of your strawberries to your mixture and pour directly on top of your diced bread until everything is coated.
- Cover with plastic wrap and place in your fridge overnight.
- The next morning
- Preheat your oven to 400 degrees.
- Top your casserole with the other half of the sliced strawberries and cover your dish with aluminum foil. Bake covered at 400 degrees for 30 minutes.
- Remove the aluminum foil and bake for an additional 10 – 15 minutes until the top is golden brown and bubbly!
- Serve warm with whipped cream and maple syrup and enjoy!
🪄 Tips and Tricks
- I used a leftover loaf of sourdough bread because that is what is most likely to be found in my home. But you can use regular bread, French bread or even brioche!
- If you want this for a brunch but didn’t do the prep the night before – try and let it sit for at least 2 hours, so the custard has a chance to soak into the bread.
- Fresh vs. Frozen Strawberries:
- Use fresh strawberries for the best flavor and texture. If using frozen, thaw and drain excess moisture to prevent sogginess.
- Topping Tips:
- Before baking, sprinkle with a little brown sugar, sliced almonds, or oats for a crunchy topping.
- Customization:
- Add other berries, bananas, or even some orange zest for a variation of flavor.
🗒 Variations
This is such an easy dish to customize with your favorite seasonal flavors! Here are a couple recipes you can use to make French toast casserole all year long!
- Blueberry French Toast Casserole – Acts Of Sourdough
- Cranberry + Orange French Toast Casserole – Acts Of Sourdough
- Sourdough French Toast Casserole – Acts Of Sourdough
- Pumpkin French Toast – Acts Of Sourdough
- Beginner Sourdough Loaf – Acts Of Sourdough
🗒 Substitutions
One of the best things about this recipe is how flexible it is—especially when it comes to the bread and fruit! It’s perfect for using whatever you already have on hand. Got leftover sandwich bread? That works great! Have a mix of berries or different fruits in the fridge? Toss them in! This Strawberry Ricotta French Toast Casserole is all about making the most of what you’ve got while still delivering delicious, crowd-pleasing results.
Strawberries:
- Other berries: blueberries, raspberries, blackberries
- Fruits: sliced peaches, peaches, nectarines, chopped apples, or bananas
- Frozen berries or fruit: thawed and drained
Ricotta Cheese:
- Cream cheese: softened, for a similar creamy texture
- Mascarpone: a richer alternative
- Cottage cheese: blend until smooth
- Greek yogurt: full-fat or strained to thicken
Sweetener:
- Maple syrup
- Honey
- Agave nectar
🗒 Best served with
- Slice the casserole into individual squares or rectangles for easy serving.
- Place on a pretty platter or individual plates, topping each with strawberries and optional garnishes.
- For an extra touch, sprinkle chopped fresh mint or basil over the top.
👝 How to Store Leftovers
- Let it cool: Allow the casserole to cool to room temperature after baking, so condensation and moisture don’t make it soggy or cause spoilage.
- Cover tightly: Transfer the leftovers to an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil.
- Refrigerate: Store it in the refrigerator if you plan to eat it within 2-3 days.
🤔 Common Questions
For longer storage, you can freeze individual portions or the entire casserole. Wrap it well with plastic wrap and foil, or use a freezer-safe container. It can be stored for up to 1-2 months.
Strawberry Ricotta French Toast Casserole
Equipment
- baking dish 9 x 13
Ingredients
- 1 loaf of leftover sourdough bread
- 5 eggs
- 1 cup ricotta cheese
- 1 ½ cup whole milk
- ½ cup heavy cream
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tsp cinnamon
- 1 – 2 cups sliced strawberries
Instructions
- The night before breakfast, dice your sourdough loaf into 1-inch pieces and place into a greased 9×13 baking dish.
- In your mixing bowl, whisk together all of your ingredients – eggs, milk, heavy cream, ricotta cheese, brown sugar, cinnamon, salt, and vanilla extract.
- Add half of your strawberries to your mixture and pour directly on top of your diced bread until everything is coated.
- Cover with plastic wrap and place in your fridge overnight.
The next morning
- Preheat your oven to 400 degrees.
- Top your casserole with the other half of the sliced strawberries and cover your dish with aluminum foil. Bake covered at 400 degrees for 30 minutes.
- Remove the aluminum foil and bake for an additional 10 – 15 minutes until the top is golden brown and bubbly!
- Serve warm with whipped cream and maple syrup and enjoy!
Notes
Use fresh strawberries for the best flavor and texture. If using frozen, thaw and drain excess moisture to prevent sogginess. Topping Tips:
Before baking, sprinkle with a little brown sugar, sliced almonds, or oats for a crunchy topping. Customization:
Add other berries, bananas, or even some orange zest for a variation of flavor.
Nutrition
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