Spring Brunch Strawberry French Toast (Printable version)

A bright brunch casserole featuring strawberries, brioche cubes, and a creamy custard base, topped with almonds and sugar.

# What you need:

→ Bread & Fruit

01 - 1 loaf brioche or challah, cut into 1-inch cubes (about 14 oz)
02 - 2 cups fresh strawberries, hulled and sliced

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 1/3 cup sliced almonds
12 - 2 tablespoons turbinado or coarse sugar

# Steps to follow:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the baking dish. Scatter half of the sliced strawberries over the bread. Repeat with remaining bread and strawberries, layering them evenly.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
04 - Pour the custard mixture evenly over the bread and strawberries, pressing gently to help the bread absorb the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for best results.
06 - Preheat the oven to 350°F.
07 - Uncover the baking dish. Drizzle the melted butter over the top, then sprinkle with sliced almonds and turbinado sugar.
08 - Bake for 40 to 45 minutes, or until the top is golden brown and the center is set.
09 - Let rest for 10 minutes before slicing. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert tips:

01 -
  • You can assemble it the night before and just bake it fresh in the morning, which means you're actually present at brunch instead of stuck at the stove.
  • The cubed brioche soaks up all that custardy goodness so every bite is tender and luscious, not dry or rubbery like sometimes happens with regular toast.
  • It feeds a crowd without making you feel like you've been cooking for hours, and somehow tastes like you put in way more effort than you actually did.
02 -
  • The bread really does need to be at least a day old or you'll end up with mushier results because fresh bread just doesn't have the structure to soak up liquid without dissolving.
  • Don't skip the resting time after baking because that extra 10 minutes lets everything set properly and keeps your slices from being soupy or falling apart on the plate.
03 -
  • If your bake is browning too fast on top but the center isn't set yet, loosely tent it with foil for the last 15 minutes so the top doesn't burn but the inside keeps cooking.
  • A bread thermometer stuck in the center should register around 160°F when the custard is properly set, which takes the guesswork out of doneness and prevents underbaking.
Return