If you’ve ever needed a breakfast that feels a little special without requiring you to be up at 6am doing anything heroic, this is it. This Strawberries & Marshmallow Whipped Cream Breakfast Casserole is the kind of dish that makes people think you planned way ahead — and technically, you did, but only because you put it together the night before and went to bed. Layers of soft brioche, fresh strawberries, and a rich custard bake up into something that’s equal parts breakfast and dessert.
This overnight french toast casserole is going to save you—holidays, weekend brunches, any morning where you want something warm and impressive without actually doing much that morning. The marshmallow whipped cream on top is what really sets it apart. It sounds fancy but it takes about four minutes to make and people absolutely lose it over it. Once you serve this, it becomes the thing everyone asks for. Want more fancy but easy breakfast options? Try my Blueberry French Toast Casserole and Overnight French Toast Casserole.
😍 Why You’ll Love This Strawberries & Marshmallow Whipped Cream Breakfast Casserole
You make it the night before: All the work happens the evening before, so the morning of is basically just turning on the oven and making whipped cream.
Brioche is perfection here: It soaks up the custard overnight and bakes up pillowy-soft in a way that regular bread just doesn’t come close to.
That marshmallow whipped cream: It’s light, it’s fluffy, it’s faintly sweet, and it melts into the warm casserole.
Feeds a crowd effortlessly: It’s truly low-effort with high-impact results.
🍓 Ingredients You’ll Need for This Strawberries & Marshmallow Whipped Cream Breakfast Casserole
Brioche bread: brioche is soft, buttery, and a little rich, which means it soaks up the custard and holds together without going mushy.
Strawberries: layered through the casserole so you get strawberry in practically every bite.
Eggs: the backbone of the custard.
Milk and heavy cream: together they make the custard rich and velvety without it being too heavy.
Confectioners’ sugar: sweetens the custard gently and dissolves in a way that granulated sugar won’t.
Maple syrup: adds a warm, subtle sweetness that pairs really nicely with the strawberries.
Almond extract: just a small amount, but it adds something a little more complex.
Vanilla extract: essential.
Salt: balances all that sweetness.
For the Marshmallow Whipped Cream:
Heavy cream: cold cream whips up the best, so keep it in the fridge until you need it.
Marshmallow fluff: this is what makes it different from regular whipped cream. It adds a sticky-sweet, cloud-like quality that holds up well and pairs perfectly with the strawberries.
Vanilla extract: just a touch to round everything out.
✔ How To Make Strawberries & Marshmallow Whipped Cream Breakfast Casserole
Cube your brioche bread into about ¼-inch cubes.
In a large 9×13 baking dish, spray with a neutral cooking oil. Place half of the brioche cubes evenly on the bottom of the dish, and set the other half aside. Layer 1 cup of sliced strawberries on top of the brioche layer. Then cover with the remaining brioche cubes, and top with the final 1 cup of strawberries. Set the dish aside.
In a large mixing bowl, add the eggs, milk, cream, confectioners’ sugar, maple syrup, almond extract, vanilla extract, and salt. Whisk thoroughly until well combined.
Pour the egg mixture evenly over the brioche and strawberries, ensuring the bread is nearly submerged. Use a spatula to gently press down if needed.
Cover the dish with aluminum foil and refrigerate overnight.
The next day, preheat your oven to 375°F. Remove the foil and bake for 45 to 60 minutes. If at the 30-40 minute mark it’s browning too much, cover loosely with foil.
Bake until fully set and no runny egg remains. Once done, remove and let it cool for at least 15 minutes before serving.
In the meantime prepare your marshmallow whipped cream. To the bowl of a stand mixer, add the heavy cream and vanilla extract.Begin mixing at low speed, then gradually increase to medium-high. Whisk until soft peaks form, about 3 to 4 minutes. Once you see soft peaks, stop the mixer then add the marshmallow fluff to the whipped cream. Turn the mixer on again and whisk until fully incorporated and stiff peaks form. The whipped cream should hold its shape on the whisk attachment or a spoon.
Finish the casserole with a sprinkle of confectioners’ sugar—put it in a small sieve or fine-mesh strainer and lightly dust it on top. Slice and serve.
Dollop the homemade marshmallow whipped cream and finish with a drizzle of maple syrup.
🗒 Variations
Berry swap: Replace the strawberries with blueberries, raspberries, or a mix of both.
Citrus twist: Add a teaspoon of orange zest to the custard mixture for a bright, slightly floral note that pairs really well with the strawberries.
More indulgent: Scatter a handful of white chocolate chips between the brioche layers before pouring over the custard.
🗒 Substitutions
Brioche: Challah is the closest substitute and works almost as well.
Heavy cream in the custard: Whole milk can replace the cream if needed, though the custard will be a little less rich.
Almond extract: If you have a nut allergy or just don’t have it, leave it out entirely. The casserole is still great.
Marshmallow fluff: Regular whipped cream works fine as a topping if you don’t have fluff on hand. But the marshmallow version is worth making if you can.
🍴 Leftovers? Lucky You.
Cover and store in the fridge for up to three days. To reheat, microwave individual portions for 30 to 45 seconds, or warm slices in a skillet over medium heat with a small splash of butter for about 4 to 5 minutes per side until heated through.
🤔 FAQ’S
Can I make this without refrigerating overnight?
You can, but I’d recommend at least 2 to 3 hours of soaking time minimum. The overnight rest is really what lets the brioche fully absorb the custard and gives you that soft, custardy center rather than bread that’s just wet on the outside.
How do I know when the casserole is fully baked?
Give the center a gentle shake — it should be set with no jiggle. You can also insert a knife or skewer into the middle; if it comes out clean with no runny egg, you’re good. If the top is golden but the center still moves, loosely cover with foil and keep baking in 5-minute increments.
Can I make the marshmallow whipped cream ahead of time?
You can make it a few hours ahead and store it covered in the fridge. Give it a quick re-whisk by hand before serving if it’s softened at all. I wouldn’t make it more than a day in advance though — it holds up well but it’s at its best fresh.
My casserole is browning on top but still looks underdone in the middle — what do I do?
This is pretty common, especially with thicker casseroles. Just loosely tent it with foil and continue baking. The foil slows the browning while letting the center finish cooking through.
Can I double this recipe?
The recipe as written fills a standard 9×13 dish pretty fully, so doubling it would mean two separate dishes rather than one bigger one. Both can go in the oven at the same time — just rotate them halfway through baking.
👩🏻🍳 Hungry For More?
If you loved this Strawberries & Marshmallow Whipped Cream Breakfast Casserole, then make sure to check out a few of my other recipes you may also love:
- Marshmallow Graham Squares
- Peanut Butter Marshmallow Squares
- Overnight French Toast Casserole
- Blueberry French Toast Casserole
- Strawberry Shortcake
- Banana Chocolate Chip Bread
- Chocolate Muffins
- Apple Cinnamon Rolls
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Strawberries & Marshmallow Whipped Cream Breakfast Casserole recipe (or any recipe of mine) don’t forget to leave a review.
Strawberries & Marshmallow Whipped Cream Breakfast Casserole
Ingredients
- 1 loaf brioche bread, cubed – approx 500 gram loaf (preferably day old bread)
- 2 cups strawberries, fresh or frozen, sliced
- 8 eggs
- 1 cup 2% milk
- 1 cup heavy cream, 33%
- 1/2 cup confectioners' sugar
- 3 tbsp maple syrup
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/4 tsp salt
Marshmallow Whipped Cream
- 1 cup heavy cream, 33%
- 1 cup marshmallow fluff
- 1/2 tsp vanilla extract
Instructions
- Cube your brioche bread into about ¼-inch cubes.
- In a large 9×13 baking dish, spray with a neutral cooking oil. Place half of the brioche cubes evenly on the bottom of the dish, and set the other half aside.Layer 1 cup of sliced strawberries on top of the brioche layer. Then cover with the remaining brioche cubes, and top with the final 1 cup of strawberries. Set the dish aside.
- In a large mixing bowl, add the eggs, milk, cream, confectioners’ sugar, maple syrup, almond extract, vanilla extract, and salt. Whisk thoroughly until well combined.
- Pour the egg mixture evenly over the brioche and strawberries, ensuring the bread is nearly submerged. Use a spatula to gently press down if needed.
- Cover the dish with aluminum foil and refrigerate overnight.
- The next day, preheat your oven to 375°F. Remove the foil and bake for 45 to 60 minutes. If at the 30-40 minute mark it’s browning too much, cover loosely with foil.
- Bake until fully set and no runny egg remains. Once done, remove and let it cool for at least 10 minutes before serving.
- In the meantime prepare your marshmallow whipped cream. To the bowl of a stand mixer, add the heavy cream and vanilla extract.Begin mixing at low speed, then gradually increase to medium-high. Whisk until soft peaks form, about 3 to 4 minutes. Once you see soft peaks, stop the mixer then add the marshmallow fluff to the whipped cream.Turn the mixer on again and whisk until fully incorporated and stiff peaks form. The whipped cream should hold its shape on the whisk attachment or a spoon.
- Finish the casserole with a sprinkle of confectioners’ sugar—put it in a small sieve or fine-mesh strainer and lightly dust it on top. Slice and serve.
- Dollop the homemade marshmallow whipped cream and finish with a drizzle of maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
