Spring Brunch Strawberry Toast (Print View)

Baked French toast with fresh strawberries, creamy custard, and a vanilla hint for a spring brunch.

# Components:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
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

# Directions:

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

# Expert Advice:

01 -
  • You can assemble it the night before and just pop it in the oven while you're still in your pajamas.
  • Fresh strawberries turn tender and jammy without losing their bright flavor, hidden inside every buttery bite.
  • The streusel topping gets crispy and golden while the inside stays creamy and soft, creating this perfect textural contrast.
02 -
  • Do not skip letting it rest after baking—cutting into it too soon will make it fall apart, and those 10 minutes make a visible difference in how it holds together on the plate.
  • If you're making this ahead, assemble everything but the topping the night before, cover it, and refrigerate; add the streusel topping right before baking so it doesn't get soggy.
03 -
  • Cut the bread into even-sized cubes so they cook at the same rate and some don't turn hard-edged while others stay soft.
  • If your strawberries are very large, slice them thin so they cook through and don't create pockets of fruit that remain dense.
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