Strawberry Shortcake French Toast Casserole
Prep time
Cook time
Total time
The classic dessert meets the breakfast club!
Serves: 8
  • 12 biscuits, day old
  • 8 eggs
  • 2 cups half and half
  • 1 cup whole milk
  • 2 T. sugar
  • 2 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ⅛ tsp. salt
  • 2 sticks butter, softened
  • 1 cup sugar
  • 1 cup macadamia nuts, chopped
  • 2 T. light corn syrup
  • 2 cups strawberries, sliced
  • whipped cream
  • strawberry syrup
  1. Butter a 10X13 casserole dish.
  2. Slice open 12 biscuits and place them into your dish being sure that they overlap. You should end up with three long rows of biscuits, 8 slices in each row.
  3. Combine 8 eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, and salt in a large bowl. Whisk until nicely blended.
  4. Pour this custard over biscuits, making sure that it gets in between all of the biscuit pieces and place the dish in the refrigerator for a minimum of 8 hours or overnight. The longer it sits, the more the custard will absorb into the biscuits.
  5. Combine softened butter with sugar, chopped macadamia nuts, and corn syrup.
  6. Remove dish from the refrigerator and pour off most of the custard that hasn't been absorbed into the biscuits. Leave a very shallow layer in the bottom of the dish.
  7. Slice a quart of strawberries and spread over your biscuits, getting some of the berries between the biscuits.
  8. Spread softened butter mixture over the strawberries
  9. Place dish in a 350 degree oven for about 45 minutes. When it puffs up and the nuts are browned, it's done.
  10. Serve with whipped cream and strawberry syrup. Say Grace and enjoy!
Recipe by Say Grace at