Good morning to you! And good morning to you and you and you! If you couldn’t tell, we’re thrilled to be here! It’s going to be a great day because Rise-and-Shine Bake is waiting for us in the kitchen. Knowing that you get to start your day off with this sweet, creamy, strawberry goodness laying atop a bed of toasted challah bread will most certainly get you up and at ’em! The best part is, you can prep most of it the night before and then it only requires a little baking time before you enjoy! So… Rise-and-Shine Bake can literally be waiting for you and you can be confident it’s going to be the best day ever!

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For the macerated strawberries:

  • 1 pound strawberries, hulled and quartered
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice, freshly squeezed

For the casserole:

  • 1 loaf challah or brioche bread, cut into 1-inch cubes
  • 8 ounces cream cheese, cold, cut into 1/2-inch cubes
  • 1 cup strawberry jam, divided
  • 6 large eggs
  • 2 cups half-and-half
  • 1/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • powdered sugar, to taste, for serving


Step 1 –In a large bowl, add the strawberries, 3 tablespoons of the granulated sugar, and the lemon juice and stir until it is well combined and the berries are evenly coated.

Step 2 –Cover the bowl and refrigerate the strawberry mixture for at least 30 minutes and up to overnight.

Step 3 –Arrange a rack in the middle of the oven.

Step 4 –Preheat the oven to 350 degrees F.

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Step 5 –Coat a 9×13-inch baking dish with cooking spray.

Step 6 –Evenly spread the bread cubes in a single layer on a rimmed baking sheet and bake until they are dry and very lightly golden-brown, about 10 minutes.

Step 7 –Set the bread cubes aside to cool slightly.

Step 8 –Evenly spread 1/2 of the toasted bread cubes in an even layer in the prepared baking dish.

Step 9 –Evenly arrange the cream cheese cubes over the bread layer.

Step 10 –Using a small spoon, evenly dollop 1/2 of the strawberry jam over the cream cheese.

Step 11 –Evenly arrange the remaining toasted bread cubes on top of the jam.

Step 12 –In a large bowl, add the eggs, the half-and-half, the remaining granulated sugar, the vanilla, and the salt and whisk until it is fully combined.

Step 13 –Evenly pour the egg mixture over the bread and then gently press down on the top with your hands to ensure the bread gets saturated.

Step 14 –Evenly dollop the remaining jam over the top of the casserole.

Step 15 –Cover the baking dish and refrigerate for at least 1 hour and up to overnight.

Step 16 –Arrange a rack in the middle of the oven.

Step 17 –Preheat the oven to 350 degrees F.

Step 18 –Allow the casserole to sit at room temperature while the oven preheats.

Step 19 –Uncover the casserole and bake until it is set, puffed, and the top is golden-brown, about 40-45 minutes.

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Step 20 –Allow the casserole to cool for 5 minutes.

Step 21 –Right before serving, stir the macerated strawberries and evenly spoon them over the top of the casserole.

Step 22 –Dust the casserole with the powdered sugar.

Step 23 –Serve.