Spring Brunch Strawberry French Toast (Printable Version)

A vibrant bake featuring strawberries, brioche, custard, and almond topping for easy spring brunch.

# What You 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 Steps:

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 Advice:

01 -
  • You can prep it the night before and just pop it in the oven, which means you're actually relaxed when guests arrive.
  • It feels fancy and restaurant-quality, but it's genuinely foolproof—even if you've never made French toast before.
  • The brioche gets impossibly custardy while the top toasts golden, and there's something deeply satisfying about that texture contrast.
02 -
  • Day-old bread truly is better because it has lost some moisture and soaks up the custard instead of turning to mush immediately.
  • Don't skip the resting time after baking—those 10 minutes transform a soupy center into something you can actually slice.
03 -
  • If your custard mixture seems too thick or lumpy after whisking, strain it through a fine mesh sieve before pouring—no one will know, and the texture becomes silky.
  • Taste the custard mixture before pouring and adjust sweetness if needed—different breads and eggs have different flavor profiles, so trust your palate over the recipe.
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