Spring Brunch Strawberry French Toast (Printer-Friendly)

Fluffy brioche layered with fresh strawberries and custard for a crowd-pleasing spring brunch.

# 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 tbsp pure vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/4 tsp salt

→ Topping

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

# Step-by-Step Guide:

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, then just pop it in the oven while you pour coffee and set the table.
  • It feeds a crowd without feeling fussy, and honestly tastes even better than individual French toast slices.
  • The strawberries release their juices into the custard, creating pockets of jammy sweetness throughout.
02 -
  • If you skip the overnight soak, the bread in the center will be gummy instead of custard-soaked—patience here is not optional, it's essential.
  • Turbinado sugar is the secret to that crispy-top texture; regular granulated sugar melts into the casserole and disappears.
03 -
  • Use day-old brioche or challah if possible—fresh bread is too tender and will fall apart in the custard, while day-old bread has the structure to hold up.
  • If your oven runs hot, tent the top with foil after 25 minutes to prevent the almonds and sugar from burning before the center sets.
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