Spring Brunch Strawberry French Toast (Printable Version)

A vibrant brunch bake featuring fresh strawberries layered with fluffy brioche and custard.

# What You'll Need:

→ 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

# How to Make It:

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 prep everything the night before, which means you're actually relaxed when guests arrive instead of frazzled in the kitchen.
  • The brioche gets custard-soaked and impossibly tender, with crispy almonds on top—it's textural heaven without being fussy.
  • Fresh strawberries mean it tastes like spring, even if you're making it in the dead of winter with market berries.
02 -
  • Day-old bread is not a backup plan—it's actually essential because fresh bread will turn into scrambled eggs soup, and stale bread has the structure to soak up all that custard without falling apart.
  • Don't skip the overnight chill if you have time, because the longer the bread sits in that custard, the more it soaks up and the better the texture becomes, turning it into something almost cake-like and deeply satisfying.
03 -
  • If your baking dish is shallow, the custard might overflow slightly during baking—place it on a sheet pan underneath just in case, and you'll avoid a disappointed moment halfway through the bake.
  • Room-temperature eggs whisk more smoothly and create a more uniform custard, so pull them out of the fridge while you're prepping everything else.
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