Spring Brunch Strawberry French Toast (Printable Version)

Fluffy brioche layered with strawberries and custard, topped with almonds and sugar for a springtime 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 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 40–45 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 prep it the night before and wake up to breakfast practically done—no morning stress, just gratitude.
  • It feeds a crowd without making you feel like you've been cooking for hours, which honestly feels like magic.
  • The strawberries stay bright and jammy while the brioche turns silky inside with a crispy-sugar top that catches the light.
02 -
  • Day-old bread is non-negotiable—fresh bread falls apart during soaking, while bread that's been sitting absorbs the custard without disintegrating into mush.
  • Don't skip the refrigeration step thinking it's optional; the bread needs hours to become custard-soaked, and rushing this turns the whole thing into a bread casserole rather than a unified dish.
  • The bake time varies wildly depending on your oven's personality, so start checking at 40 minutes—a jiggly center is perfect, while an overbaked center becomes dry and rubbery.
03 -
  • Slice your strawberries into thick slabs rather than thin coins—they'll hold their shape during baking and create visible, juicy pieces rather than disappearing into the custard.
  • If you can't find brioche, challah works almost as well, but avoid airy white bread or dense sourdough, which behave entirely differently in the custard bath.
  • The overnight refrigeration is genuinely the secret to perfect texture—bread and custard need time to become intimate, and rushing this step will disappoint you.
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