Overnight Strawberry Cream Cheese French Toast Bake. Overnight Strawberry Cream Cheese French Toast Bake the perfect make ahead breakfast for Mothers Day or any special weekend brunch. Best of all, its easy to make ahead the night and is full of sweet strawberries and cream cheese. Plus recipe video. Photos and recipe have been updated May 2. Breakfast foods of any kind, will always be my favorite. Lately, weve been making a lot of this blueberry cream cheese french toast bake , mixed berry french toast and banana pecan streusel french toast bake. They are super easy to assemble the night before and are always a hit with my family. Our latest version was this Overnight Strawberry Cream Cheese French Toast Bake. My kiddos are big berry monsters and always get so excited whenever we make this. This Overnight Strawberry Cream Cheese French Toast Bake would be amazing if you have family coming over. They are seriously going to love waking up to this in the morning. Plus, you cant beat how easy it is to make ahead the night before too. If you have lots of fresh juicy strawberries, this french toast bake would be perfect. You can even use frozen if thats what you have on hand. The sweet berries go so well with the brown sugar streusel topping and soft cream cheese filling. If youre not a fan of cream cheese, you can totally leave the filling out if you prefer. When youre ready to serve, just top with your favorite syrup and more fresh berries. Slice the strawberries ahead of time. Cut the bread in advance. Mix the egg and milk mixture the night beforeprepare the streusel topping the night before and store in the fridge. Assemble the night before and park it in the fridge overnight to soak up all that goodness. Yields 8 servings. Overnight Strawberry Cream Cheese French Toast Bake Recipe VIDEO Overnight Strawberry Cream Cheese French Toast Bake the perfect make ahead breakfast or brunch. Best Ever Cream Cheese Buttercream. Butteryrich yet light and fluffy with a slight tang from the cream cheese and not overly sweet, this cream cheese buttercream. A million times over the years, Ive been asked for a good Crusting Cream Cheese Buttercream Frosting Recipe that would work well for decorating. Best of all, bursting with strawberries and cream cheese. Prep Time 3. 5 min. Cook Time 5. 5 min. Total Time Ingredients. French bread, sourdough bread, or challah day old bread works best, cut into 1 inch cubes with the ends discarded. I used almond12 teaspoon ground cinnamon. I left it out since we usually drizzle with maple syrup once baked2 teaspoons pure vanilla extract. Streusel Topping 13 cup all purpose flour. Tablespoons unsalted butter, cold and cubed. Easy Cream Cheese Danish. Im going to be honest. This recipe has been a long time coming. Ive been wanting to make homemade cream cheese danish for months now. This Ultra Creamy Crock Pot Mac and Cheese is one of our favorites It gets rave reviews is crazy good, rich creamy No velveeta cheese in this dishThis Overnight Strawberry Cream Cheese French Toast Bake would be amazing if you have family coming over. They are seriously going to love waking up to this in the. This overnight sausage egg and cheese breakfast casserole recipe is simple to prepare, and so convenient when you dont have time to cook in the morning But I will tell and show you that not everything I make turns out exactly like I planned. Like these sausage balls. The cream cheese adds great flavor, but it also. CCH-2.jpg' alt='Can You Leave Cream Cheese Out Overnight' title='Can You Leave Cream Cheese Out Overnight' />Optional Toppings maple syrupmore fresh berrieswhipped creampowdered sugar. Instructions. Make the streusel topping In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge. For the casserole Lightly grease a 9x. Arrange half of the bread cubes in the bottom of the pan. Drop spoonfuls of the softened cream cheese over the bread and top with half of the mixed berries. Layer with remaining bread cubes on top. In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla. How To Make Greens. Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milkegg mixture. Top evenly with remaining berries. Sprinkle the streusel topping over top. Cover pan with foil. Allow to chill in refrigerator for an hour or overnight. When ready to bake, remove french toast from fridge. Preheat oven to 3. F. Bake covered with foil for 3. Remove the foil and bake for another 2. Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired. Looking for more make ahead breakfast recipes Healthy Fruit PizzaOvernight Banana Pecan Streusel French Toast Bake. Mixed Berry French Toast BakeOvernight Blueberry Cream Cheese French Toast Bake. How to Build the Perfect Salad. Whether its Leslie Knope, the non Lisa Simpsons, Vernon Dursley, or your racist uncle who draws scientifically bunk parallels between salad consumption and gender identity, I cant think of a food thats cooler to hate than salad. Thats really too bad, because a well constructed salad is one of lifes great pleasures. Mastering the art of cooking is a lifelong pursuit, but honestly, its pretty easy to make meat taste good. Its not that Im unimpressed by a perfect medium rare rib eye or a meltingly tender duck confit Im just far more impressed by chefs who treat vegetables with as much care and attention as they do meat. A few balanced and exciting salads on an otherwise meat forward menu indicates, to me, a chef who truly gives a damn about what they do. Sure, salads can be light and healthy whatever that means, but theyre also a master class in texture and flavor balance, which is why every cook should master at least a couple. Fair warning this is less of a step by step guide to salad construction than it is a meditation on the beauty and sheer possibilities of an unfairly maligned dish. Of course, there are tips and tricks for everything from ingredient selection to dressing recipes, but my goal in writing this is to inspire you to look at salad a little differently, and hopefully, welcome it into your life with open arms. Know Thyself and Thine PreferencesWhen I told my boyfriend that I was writing a piece about how great salad is, he laughed and reminded me of the weeks old, unopened bucket of spring mix in our fridge that I refuse to eat. Its far from the first time this has happened, too. He has a point, but who among us hasnt bought salad greens with wide eyed, misguided hopes that this bucket of leaves would finally release the joyful salad eater within If youre no big fan of salad in a bag or even if you are and want a healthier, homemadeRead more ReadA pile of leaves with some other shit on top is a frustratingly common definition for salad, and I think its why so many people hate it. Its okay to dislike lettuce it kinda sucks, honestly. Once I ditched boring and overpriced spring mix for more robust greens like kale, cabbage, mustard greens, and arugula, I started appreciating salad so much more. As with most things in life, you gotta know what you like and be honest with yourself about it. Speaking of which, you dont have to like raw vegetables to eat more salad. Even very omnivorous people have texture issues plus, some folks systems just reject them outright. Anything can be the base for a salad, from roasted squash to leftover rice to stale old bread. Start with ingredients you know you like and go from there. Consider Both the Forest and the Trees. A well executed salad is a symphony of tastes and textures each element has to work individually and as part of the whole. The best way to accomplish this is by seasoning each ingredient separately before assembling your salad. I know that sounds extra as hell, but it doesnt have to be. Just sprinkling a pinch of salt on a bowl of greens before dressing them makes a world of difference. Being the seasoned and savvy home cook that you are, you probably know how to make a simple saladRead more Read. Of course, you can take it further than salt. Its your salad and you can do whatever you want. Take a minute to massage raw kale or mustard greens with oil and a pinch of salt before adding the other ingredients its totally worth it. Go ahead and pickle your own celery for tuna salad, or roast up some carrots and mushrooms for a marinated lentil salad. Toss julienned apples with lemon juice to prevent them from browning too much in a delicate slaw. Shave off huge strips of Parmesan with a vegetable peeler so the cheese becomes a distinct textural element. Making your own mayonnaise is a noble undertaking and I support you all the way, especially if you use it to dress a sous vide chicken salad. Mayonnaise is one of those foods that most people dont think too much about when they slather Read more Read. Make Better Dressing. Its a clich by now, but making your own dressing is the best way to start enjoying salad more. I make all of mine with an immersion blender. If you dont have one, a mason jar works wonderfully just be sure to finely mince any solid ingredients like garlic and herbs before adding them to the jar. The words to keep in mind when making salad dressing are intensity and balance. A good dressing isnt something you can happily slurp up by the spoonful it should be so aggressively seasoned that your mouth puckers a little when you taste it. Since I make very intense dressings, I always add something sweet to balance the salt and acidity. Here are three of my favorite recipes to get you started. Balsamic Vinaigrette. This is a total classic. It works equally well on a grain and roasted vegetable salad as it does on one with arugula, red onions, blue cheese, and thinly sliced rare steak. Ingredients cup balsamic vinegar cup vegetable or canola oil. Salt, plus more to taste. Honey, plus more to taste. Dijon mustard smooth1 garlic clove, peeled and smashed. Black pepper to taste. Combine everything except the pepper in a plastic soup container or any container with a mouth wide enough to accommodate the head of an immersion blender. Blend until very smooth, then taste and adjust seasoning if needed. When youre happy with the balance, add plenty of freshly cracked black pepper and stir to combine. It will keep in the refrigerator for about a week. Lemon Miso Vinaigrette. I like this dressing best on a salad with julienne d raw beets, a ton of chopped cilantro or parsley, and chicken breast. Ingredients cup freshly squeezed lemon juice cup vegetable or canola oil. Tb. miso paste. 2 tsp. Dijon mustard. Big pinch of salt. Pepper to taste. Combine everything except the salt and pepper in a plastic soup container and process with an immersion blender until smooth. Taste and adjust seasoning if needed you may or may not need extra salt depending on the miso paste you used. Add black pepper to taste and stir to combine. This one keeps in the refrigerator for 2 weeks. Ranch Adjacent Dressing. This dressing is the star of my summer 2. I mix shredded Napa cabbage with julienned carrots, celery, and serrano pepper, then top with pickled red onions and plenty of this stuff. Its fresh, crunchy, and addictive as hell. Ingredients cup mayonnaise cup full fat Greek yogurt sour cream is also good cup apple cider vinegar. Handful of cilantro leaves, chopped. Handful of parsley leaves, chopped. Combine everything except the scallions, cilantro, and parsley in a plastic soup container and process with an immersion blender until smooth. Taste and adjust seasoning once youre happy with the base, add the scallions and blend until smooth. Add the chopped herbs last and pulse a few times to combine. This will keep in the refrigerator for 3 4 days. There have to be some folks out there who feel as passionately about salad as I do. I would like to hear about the best salad youve ever eaten, and what made it so great. For me, its a tie between a Hiyayakko I had at Biwa in Portland years ago I think they took it off the menu and its a shame and the radicchio salad at Toro Bravo, also in Portland. Portland has some really great salads.