Spring Brunch Strawberry French Toast (Print Version)

Sweet strawberries and brioche layered with custard create a perfect spring brunch bake.

# 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 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 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 Suggestions:

01 -
  • It's mostly hands-off once assembled, leaving you free to brew coffee and chat with guests instead of standing over a hot stove.
  • Day-old bread transforms into something tender and luxurious, so you're actually using up what might otherwise go to waste.
02 -
  • Don't skip the overnight refrigeration if you want real results—rushing this with just 30 minutes means the bread won't absorb enough custard and you'll end up with a bread layer and a custard layer instead of a unified, creamy whole.
  • Check the center with a thin knife or skewer around the 40-minute mark; if it comes out clean, you're done, but if it's still wet, give it another 3 to 5 minutes because overbaking is less of a risk than underbaking with this dish.
03 -
  • If your bake seems to be browning too fast on top, loosely tent it with foil for the last 15 minutes so the interior has time to set without the top burning.
  • Serve this straight from the oven while it's still warm—that's when the custard has the most delicate texture and the almonds are crunchiest.
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