Strawberries and Cream Overnight French Toast Casserole

My sweet family invited me to an Easter brunch. My daughter in love Danielle asked if I would bring Strawberries and Cream French Toast Casserole. I agreed. This is similar to my Peaches and Cream French Toast Casserole on my blog, but this one is made a little different.


1 loaf Brioche bread, day old or 2 even better, sliced and cubed

4 ounces of cream cheese, cut into cubes

8 eggs

2 1/2 cups of heavy whipping cream

2 teaspoons vanilla

2 quarts of fresh strawberries, sliced

Powdered sugar for dusting on top of casserole

Maple syrup if desired

Spray a 13 x 9 inch pan with nonstick spray. Place cubed brioche bread in the bottom of the casserole pan. Add cream cheese cubes between bread cubes. In a blender or mixer, blend eggs, heavy cream and vanilla. Pour custard mixture over bread and cream cheese in casserole dish. Cover tightly with foil and place in fridge overnight.

In the morning, take out casserole dish. Preheat oven to 350 degrees. Slice strawberries and cover the top of the casserole. Bake for 30-40 minutes or until custard is set. Garnish with powdered sugar and pour on the maple syrup if desired. Enjoy!

Strawberry White Chocolate Bread Pudding

Sometimes when you are grocery shopping, a nice lady will hand you a sample of a new recipe the stores chefs have made. This is the story behind this delicious recipe. I sampled this recipe while shopping at my local Publix grocery store. This recipe was so good, I had to remake it and share with you. I made this for my Dad. He absolutely loved it and he is a bread pudding snob. It has to be really good, or he won’t eat it. Knowing this, I have never made him bread pudding until this recipe. This was a huge success!


Nonstick cooking spray

1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes

2 cups of fresh strawberries, roughly chopped

1 cup milk, I recommend whole milk

1/4 cup sugar

1 cup white chocolate morsels

4 large eggs beaten, or 1 cup egg substitute

1/4 cup caramel sauce, I used salted caramel sauce

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.

Cut croissants into small cubes. Rough chop the strawberries. Place croissants and strawberries in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips to warm milk and blend well. Whisk eggs into milk mixture.

Add liquid mixture to croissants and berries in the bowl. Stir until all croissants are wet with the milk mixture. Pour into the prepared baking dish. Bake 40-45 minutes until the liquid is absorbed and the custard is not runny. Drizzle with caramel sauce right after you take baking dish out of the oven. Enjoy!

This bread pudding is also delicious topped with whipped cream.

*Recipe courtesy of Publix Aprons.

Patriotic Pound Cake 

Just in time for Fourth of July! I present my Patriotic Pound Cake made with fresh strawberries and blueberries. I also added some red, white and blue sprinkles in the batter to make it even more patriotic. Have a slice with coffee for breakfast or serve it as a simple dessert. 

3/4 cup butter, (1 and 1/2 sticks) room temperature 

1 cup of sugar

3 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 3/4 cup flour plus an additional 2 Tablespoons for the berries

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup blueberries

1/2 cup strawberries, chopped

5 Tablespoons of red, white and blue sprinkles

Preheat oven to 325 degrees. Line loaf pan with parchment paper or nonstick foil. 

In a mixing bowl, mix butter an sugar until light yellow and fluffy. Add eggs one at a time and blend. Add extracts and mix well. 

In a separate bowl, whisk flour, baking powder and salt. Alternate flour mixture and milk. Once everything had been combined, stir in 5 Tablespoons of sprinkles to the batter. Add 2 Tablespoons flour to the berries, stir to coat the berries before adding them to the batter. This will keep the berries from sinking to the bottom. Bake for 1 hour and 20 minutes or until a tester comes out clean. Cool completely before glazing. 


1/2 cup powdered sugar

1/2 teaspoon almond or vanilla extract

1 -2 Tablespoons of milk

Decorative sprinkles, optional
Mix sugar with extract and one Tablespoon of milk. Add additional Tablespoon of milk if needed. Pour over Pound Cake. Decorate with more sprinkles if desired. 

Chocolate Covered Strawberry Nachos 

This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉


Flour tortillas (I fried 6)

Strawberries, washed, dried and cut into bite size pieces 

Hot fudge ice cream topping, warmed

Nuts, chopped, optional

Whip cream, optional

Fry to a golden brown. 

Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!

Optional Air Fryer Directions:

Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream. 

Cinnamon sugar 

1/2 cup sugar 

2 teaspoons of cinnamon 

Chocolate Covered Strawberry French Toast

I love French Toast. I also love chocolate covered strawberries. What could be better than French Toast kicked up a notch?!  This is an easy recipe that is pretty quick to make and put on the table. Enjoy!


1 egg

1 Tablespoon of milk or cream or half and half (I used milk)

1/2 teaspoon of good vanilla, (I used Mexican) 

Whipped Cream Cheese

3 strawberries sliced thin, or more to cover the inside of your bread

Chocolate chips, I used mini semi sweet to cover the inside of my bread

2 slices of bread for 1 chocolate covered strawberry French Toast

Strawberries for garnish, optional

Powdered sugar for garnish, optional 

Heat your skillet or griddle on medium heat while you are preparing your French Toast. In s bowl, whisk egg, milk and vanilla together and set aside. Slice strawberries thin and lengthwise (long). Cover the inside of your bread with the whipped cream cheese from end to end, side to side.  Place sliced strawberries on one side and lightly press down with your hand to adhere the strawberries to the cream cheese. On the other side of the bread, sprinkle the mini chocolate chips, again pressing lightly to make them stick to the cream cheese. Place the two side together and dip your French Toast into the egg mixture and carefully place on griddle or in your pan. Cook on medium, low and slow turning over when the bread is golden brown. When done, the cream cheese will be gooey, the chocolate will have melted all over the strawberries. What else can I say?  Delicious!  Garnish with powdered sugar and strawberries if desired. Perfect for a special occasion or brunch. 


Tropical Strawberry Protein Smoothie

I absolutely love smoothies.  I love the fact that they are so healthy and refreshing. Simple healthy ingredients along with your blender create delicious nutritious drink. My smoothie was made from Dole Fresh Frozen Strawberries and Dole Fresh Frozen Pineapple, Dole bananas,  Dole Pineapple Juice and low fat yogurt. Easy, simple, just plain delicious!  At “Live on Green”, people from all over the country will be treated to 100,000 square feet of free entertainment, activities, including food ideas from Ally of What’s for Dinner? Ally’s Kitchen on stage near the Dole Bistro. #DoleRose #DolePackagedFoods #LiveOnGreen #TournamentOfRoses 
2 cups Dole frozen strawberries, plus more for garnish

1 1/2 cups of Dole Frozen Pineapple, plus more for garnish

2 Dole bananas, fresh or from frozen*

2 6 ounce low fat vanilla yogurts

1 6 ounce can of Dole pineapple juice**

1 scoop whey protein powder, optional

In a blender combine the above ingredients. No need to add ice since the fruit is frozen, it will be cold, thick and delicious not to mention healthy. Blend until smooth.

 *If I have bananas starting to get too ripe before I can use them, I will peel them and place them in a freezer bag in my freezer.

**If you find the smoothie too thick for your liking, add more pineapple juice.
Makes enough to share with a friend. Enjoy!

Fresh Strawberry Cupcakes

Love fresh strawberries?  These cupcakes were made for you!  Fresh strawberries are in both the cupcakes and the frosting.  


1 quart of fresh strawberries 

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk, room temperature 

1 teaspoon vanilla extract

1 teaspoon of strawberry extract

1 stick of unsalted butter, room temperature 

1 cup of sugar

1 egg, room temperature, I used extra large

2 egg whites, room temperature

3 – 4 drops of red food coloring, optional 

Preheat oven to 350 degrees. 

If you are going to garnish your cupcakes with strawberries, set aside 8. I cut my berries in half to garnish the tops. Place strawberries in a food processor or blender and purée them. Set aside. 

In a bowl, whisk together flour, baking powder, and salt. Set aside. In a small bowl, whisk together milk, extracts and 3/4 of your strawberry purée.  (Save the remaining for the frosting.)

In a mixing bowl, cream butter. Add sugar slowly and beat until light and well combined. Add egg and egg whites until combined. 

Slowly add half of the flour mixture, scrap down the sides. Add milk mixture and mix until combined. Add the rest of the flour mixture and mix until combined, scraping down the sides. Add red food coloring at this time. I added 4 drops to make the cupcakes a pretty pink. Fill each cupcake liner to 2/3 full. This recipe makes 13-15 cupcakes. Bake for 20 minutes or until done. Cool completely before frosting. 

Strawberry Buttercream Frosting:

1 1/2 sticks of softened butter

2/3 cup shortening (Crisco)

Pinch of salt

Strawberry purée, leftovers from the cupcakes 

1 teaspoon strawberry extract

2 – 4 drops of red food coloring, optional

3 1/2 cups – 4 cups powdered sugar

Strawberry halves for garnish

Cream together butter and shortening. Add salt, strawberry purée, strawberry extract and red food coloring. Blend well. Add powdered sugar and mix to desired piping consistency.  Pipe on cupcakes and garnish with a strawberry half if desired.