Strawberries & Marshmallow Whipped Cream Breakfast Casserole
Layers of soft brioche, fresh strawberries, and a rich custard bake up into something that's equal parts breakfast and dessert. Finished with the most delicious homemade marshmallow whipped cream.
Servings: 12 servings
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 9x13 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
Calories: 395kcal | Carbohydrates: 50g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 156mg | Sodium: 381mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 765IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 3mg
