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Angel Food Cake French Toast Casserole

  • Author: Stephanie Pass
  • Total Time: 1 hour
  • Yield: 9 1x


A lovely breakfast for Valentine’s Day or any time – with Angel Food Cake!


  • 1 angel food cake
  • 1/2 stick butter, softened
  • 1/4 cup + 1 tablespoon brown sugar
  • 1 tablespoon white sugar
  • 4 oz cream cheese, softened
  • 1 pint of strawberries, washed and chopped
  • 4 eggs
  • 2 cups milk
  • 2 cups half and half (or cream 😉 )
  • 1 tablespoon maple syrup
  • 1/2 vanilla bean, seeds scraped (or 12 tsp vanilla)


  1. Mix 1/4 cup brown sugar and butter and smear it all over the bottom of an 8 x 8 casserole dish.
  2. Cut half the cake and tear up into chunks and cover the bottom of the casserole dish.
  3. Chop up the strawberries.
  4. Combine the cream cheese and white sugar.
  5. Drop dollops of cream cheese all over the torn up cake.
  6. Then, cover it all with strawberries.
  7. In a large bowl or pitcher, beat 4 eggs and then add them to the milk and half and half.
  8. Add maple sugar and vanilla bean to milk mixture and stir to combine.
  9. Pour half or a little less than half of milk mixture all over casserole. Squish the cake down just a bit with your fingers to soak it up.
  10. Next, tear up the second half of the cake and cover all the strawberries.
  11. Pour the other half of the milk mixture (don’t overflow the casserole).
  12. Then, gently squish the cake again to soak it up.
  13. Sprinkle 1 tablespoon of brown sugar all over the top.
  14. Cover tightly with foil and let sit preferably overnight, but at a minimum 1 hour, in the fridge.
  15. When ready to bake, preheat oven to 350 and set casserole on top of stove to warm a little.
  16. When the oven is preheated, place casserole with foil in oven to bake for 45-50 minutes.
  17. Remove foil for the last 5-10 minutes.
  18. Let cool for 5-10 minutes and then serve.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Cuisine: American
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