Spring Brunch Strawberry French Toast (Printable)

Fluffy brioche layered with strawberries and custard, baked to golden perfection for spring brunch.

# What You'll Need:

→ 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

# 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 extract, 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 -
  • Make it the night before so you actually get to enjoy your guests instead of cooking solo in the kitchen.
  • It feeds eight people with minimal fuss, which means you can finally relax at your own brunch.
  • Fresh strawberries make it feel special and seasonal without requiring fancy techniques or weird ingredients.
02 -
  • Day-old bread is non-negotiable; fresh bread becomes a soggy, broken-down mess no matter how careful you are.
  • The overnight chill isn't just convenient—it's what transforms this from a decent breakfast into something special by letting the custard fully penetrate the bread.
  • If the top browns too quickly but the center still jiggles, tent it loosely with foil and keep baking; overbaked edges are worse than an underbaked middle.
03 -
  • If you're making this for guests and need extra confidence, assemble and chill it the morning of, then bake it while they're having coffee—you'll have fresh-from-the-oven warmth with minimal stress.
  • The custard should smell faintly sweet and cinnamony when it comes out; if it smells eggy, you've overbaked it slightly, though it'll still taste fine.
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