Spring Brunch Strawberry French Toast (Print Version)

A luscious brioche bake layered with fresh strawberries and a creamy custard for bright spring mornings.

# Components:

→ Bread & Fruit

01 - 1 loaf brioche or challah (about 14 oz), cut into 1-inch cubes
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 sugar or coarse sugar

# Directions:

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 optimal 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 40-45 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 Advice:

01 -
  • You prep it the night before, which means you actually get to sit down and enjoy your guests instead of flipping things in a pan.
  • The brioche soaks up the custard in the most luxurious way, turning into something between pudding and cake that nobody can quite name but everyone wants seconds of.
  • It looks dramatically beautiful coming out of the oven with those caramelized almonds and golden edges, but the technique is genuinely foolproof.
02 -
  • Day-old bread is genuinely not a compromise—it's actually superior because it's had time to dry out slightly, making it more absorbent and preventing the casserole from becoming soggy.
  • Don't skip the refrigeration step; I learned this the hard way when I tried to rush a brunch and ended up with bread that was still crunchy in places because it didn't have time to fully soak.
03 -
  • Make sure your eggs and milk are at room temperature before whisking them together—this helps the custard blend smoothly without any lumpy spots that could affect the texture.
  • The turbinado sugar is worth seeking out because it has larger crystals that toast and caramelize differently than regular granulated sugar, creating this almost candied texture on top.
Return