Spring Brunch Strawberry French Toast (Print View)

Baked French toast with fresh strawberries, creamy custard, and warm vanilla notes for a festive brunch.

# What You’ll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 1 pound)
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - 1/4 teaspoon salt

→ Fruit

09 - 2 cups fresh strawberries, hulled and sliced

→ Topping

10 - 1/2 cup all-purpose flour
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and cubed

→ Finish

14 - Powdered sugar for dusting
15 - Maple syrup for serving

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Arrange bread cubes evenly in the prepared baking dish. Scatter sliced strawberries over the bread layer.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
04 - Pour custard mixture evenly over bread and strawberries. Gently press down with a spatula to ensure all bread pieces absorb the custard thoroughly.
05 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use a pastry cutter or fingertips to work the mixture until it resembles coarse crumbs.
06 - Sprinkle crumb topping evenly over the casserole. Bake for 40 to 45 minutes until the custard is set and the top is golden brown.
07 - Allow the bake to cool for 10 minutes. Dust with powdered sugar and serve warm with maple syrup.

# Expert Suggestions:

01 -
  • You can assemble it the night before, so morning stress disappears and you actually get to enjoy your guests instead of sweating over a stove.
  • That buttery crumb topping becomes irresistibly crunchy while the custard stays silky underneath, like two textures conspiring to make you look like a brunch genius.
  • Fresh strawberries soften into the bread, releasing their tartness just enough to balance the creamy sweetness, and somehow it feels both indulgent and somehow not too heavy.
02 -
  • Do not skip the 10-minute rest period even though it's tempting; the casserole will hold together better when you cut it, and you won't burn your mouth on molten custard.
  • If you assemble this the night before, remove it from the fridge about 15 minutes before baking so the bread comes to closer to room temperature and bakes more evenly; cold bread straight from the fridge takes longer and can bake unevenly.
03 -
  • Buy bread the day before and leave it out overnight uncovered so it dries out slightly; this helps it soak up custard more effectively and prevents a soggy bottom layer.
  • Use the coldest butter you can manage and work quickly when making the topping; the warmer your hands, the more the butter softens and the less crunchy your crumbs will be.
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