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Strawberries are in season … and super tasty


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Last week the first batch of Ontario strawberries became available. The little red gems are ripe for the picking a little later in this area but it feels like summer is coming when we enjoy berries early.

Fresh berries make for a great breakfast. Or dessert. Or both. This casserole also features a great local bread and bakery – Grain Harvest is known for their quality and commitment to good service. We enjoy their bread and pretzels to keep up with our busy pace.

This breakfast casserole was created on Father’s Day by yours truly. My kids absolutely loved it. It is a rich dessert or breakfast – maple syrup or vanilla ice cream, you choose.  Happy summer to all of you.

Strawberry Cheesecake Breakfast Casserole

  • 10 thick slices of 7-grain bread (we use Grain Harvest)
  • 10 eggs
  • 3 cups 10% cream
  • 2 tsp. vanilla
  • 4 Tbsp. brown sugar
  • 4 oz softened cream cheese
  • 3 Tbsp. sugar
  • 3 eggs
  • 1/4 cup whipping cream
  • 1 tsp. vanilla
  • 250 ml strawberry jam
  • 1 pint of fresh local berries, sliced
  • 4 Tbsp. graham crumbs
  • Maple syrup

In a bowl whip cream cheese and sugar together until smooth. Add three eggs, one at a time. Add whipping cream and vanilla. Set aside.

In another bowl whip eggs (10) and 10% cream together with brown sugar and vanilla. Dip 5 slices of bread one slice at a time. Lay in the buttered 9×13 glass pan. Put half of the cheesecake batter over the middle layer. Drizzle half the jam over the cheesecake batter. Then dip the bread again and match the bottom layer. Finish the top layer of bread with the rest of the cheesecake mix.

Cover with foil and put in the fridge overnight. In the morning sprinkle the casserole with graham crackers. Put the foil back on the pan.

Put in the oven at 325 F or 300 if your oven runs hot. It will take a long time for this casserole to bake fully, about 2 hours.

Once baked serve with sliced berries, drizzle the rest of the jam on top. Serve with maple syrup.

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