Raspberry French Toast Strata
from https://tarateaspoon.com/

One of the best brunch dishes around has got to be the strata. Call it what you will, bread pudding, breakfast casserole, baked French toast. It goes by many names, and comes in almost a million variations. Raspberry French Toast Strata is tangy raspberries and sweet cream custard stuffed into light and airy French toast, all baked in one dish.

Besides being overwhelmingly delicious, one of the loveliest things about this breakfast dish is that it can be made ahead. Once you assemble this french toast strata, you let it chill for 4 hours or overnight! Bake it in the morning or just before you take it to brunch. Letting it sit allows the bread to absorb all the egg custard so that it bakes without any dry spots. I also adore the little burst of sweet cream cheese that get dolloped throughout. Just a typical sweet custard is delicious, but those little bursts take it up a notch.

Simply sprinkle the finished strata with confectioners’ sugar just before serving.

5 eggs beaten
1½ cups milk
7 tbsp granulated sugar (divided)
5 oz cream cheese
Butter for Dish
¾ loaf 15 oz brioche or challah, thinly sliced and quartered
2 pints raspberries
Confectioners' sugar

Mix together the eggs, milk and 4 tbsp sugar. In another bowl combine cream cheese with 1 tbsp sugar. Butter a 2½-quart baking dish.

Quickly dip half of the brioche slices into the egg mixture and arrange them in a slightly overlapping layer on the bottom of the dish.

Top with bits of half the cream cheese and half the raspberries. Repeat with remaining brioche, cream cheese and raspberries. Pour remaining egg mixture over the top and sprinkle entire dish with 2 tbsp sugar. Cover with plastic wrap and chill for 4 hr or up to 24 hr.

Heat oven to 350. Remove plastic wrap and bake strata until eggs are set and top is golden, about 55 min; cover with foil if top gets too brown. Dust with confectioners' sugar and serve warm or at room temperature.

Yield: 6 servings

Starawberries and Cream French Toast
from https://www.thekitchn.com/

A similar recipe I came across at The Kitchn web site uses these ingredients. Half the bread cubes are layered in the dish, then the cream cheese and half the strawberry jam. Another layer of bread is added, then the custard and the rest of the jam. Baked at 350°F for 40 - 45 minutes. Right before serving, stir the macerated strawberries and evenly spoon over the top of the casserole. Dust with powdered sugar and serve warm.

1 loaf challah or brioche bread (about 16 ounces), cut into 1-inch cubes
butter for the dish
8 ounces cold cream cheese, cut into 1/2-inch cubes
1 cup strawberry jam, divided

Custard:
6 large eggs
2 cups half-and-half
1/4 cup granulated sugar
1 tablespoon pure vanilla extract
1/4 teaspoon salt

Powdered sugar, for serving
Macerated strawberries, for serving