Spring Brunch Strawberry French Toast (Printable)

A vibrant strawberry and brioche bake with creamy custard and almond topping for spring brunch.

# Ingredient List:

→ Bread & Fruit

01 - 1 loaf brioche or challah, cut into 1-inch cubes (approximately 14 ounces)
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 prepared baking dish. Scatter half of the sliced strawberries over the bread. Repeat with remaining bread and strawberries, layering them evenly throughout.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until thoroughly combined.
04 - Pour the custard mixture evenly over the bread and strawberries, pressing gently to help the bread absorb the liquid.
05 - Cover the baking dish and refrigerate for at least 30 minutes, or overnight for optimal results.
06 - Preheat the oven to 350 degrees Fahrenheit.
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 powdered sugar.

# Expert Suggestions:

01 -
  • Make it the night before and sleep in while it casually transforms into breakfast perfection.
  • Strawberries and cinnamon together smell like the best morning of your life.
  • It feeds a crowd without you hovering over a skillet like a nervous parent.
  • Even people who don't love eggs somehow demolish this because brioche and cream are irresistible.
02 -
  • Day-old bread is genuinely crucial because fresh brioche is too tender and turns into mush instead of absorbing the custard evenly.
  • Overnight refrigeration isn't optional if you can swing it—the difference between 30 minutes and 12 hours is the difference between nice and incredible.
  • If your bake looks too pale at 40 minutes, cover it loosely with foil and give it another 5 to 10 minutes so the top gets those caramelized, crunchy bits.
03 -
  • Use a bread knife to slice cleanly instead of pushing down with a regular knife, which squishes the delicate interior.
  • Make extra custard mixture and keep it in the fridge so guests can drizzle more over their slice if they want something extra indulgent.
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