Strawberries & Cream Challah Bake

Another Friday, another challah! This week, I’m making a fresh challah bake with all the sweet flavors of strawberries and cream. Fair warning, this cream is absolutely addicting and ultra sweet in the best possible way!

I decided to make this version because the strawberries in town seem to be coming from somewhere that has sugar in the soil. That’s a joke, obviously. But they’ve been so sweet recently that I’ve been wanting to showcase them. What better way then in a breakfast, brunch, dessert bake!

I think this would look perfect on any springtime table. Let me know what you think of it!

Strawberries & Cream Challah Bake

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 3 cups sliced fresh strawberries, divided
  • 1 tablespoon sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners sugar
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1 loaf challah, cut into 1-in. pieces
  • 5 large eggs
  • 1 cup milk (any kind)


  1. In a small bowl, toss strawberries with sugar and set aside. img_0089
  2. In another bowl, beat cream cheese, confectioners sugar, zest, orange juice and vanilla extract until smooth.
  3. Place bread in a greased 13×9-in. baking dish. Spoon cream cheese mixture over bread. Top with strawberry mixture.
  4. Whisk eggs and milk until blended; pour over top. img_0096
  5. Refrigerate, covered, overnight.
  6. Preheat oven to 350 degrees. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Enjoy! img_0139

Adapted from:

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