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Strawberry Shortcake French Toast Casserole

The classic dessert meets the breakfast club!
5 from 5 votes
Prep Time 8 hrs 20 mins
Cook Time 45 mins
Total Time 9 hrs 5 mins
Servings 8


  • 12 biscuits day old
  • 8 eggs
  • 2 cups half and half
  • 1 cup whole milk
  • 2 T. sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/8 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


  • Butter a 10X13 casserole dish.
  • 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.
  • Combine 8 eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, and salt in a large bowl. Whisk until nicely blended.
  • 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.
  • Combine softened butter with sugar, chopped macadamia nuts, and corn syrup.
  • 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.
  • Slice a quart of strawberries and spread over your biscuits, getting some of the berries between the biscuits.
  • Spread softened butter mixture over the strawberries
  • Place dish in a 350 degree oven for about 45 minutes. When it puffs up and the nuts are browned, it's done.
  • Serve with whipped cream and strawberry syrup. Say Grace and enjoy!
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