Spring Brunch Strawberry Toast (Printable Version)

Baked French toast with fresh strawberries, creamy custard, and a cinnamon topping for spring brunch.

# What You Need:

→ 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Arrange bread cubes evenly in 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. Pour custard mixture evenly over bread and strawberries. Gently press down to ensure all bread pieces absorb the custard.
04 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter and use a pastry cutter or fingertips to work butter into mixture until it resembles coarse crumbs. Sprinkle evenly over the casserole.
05 - Bake for 40-45 minutes until custard is set and top is golden brown.
06 - Let cool for 10 minutes before dusting with powdered sugar. Serve warm with maple syrup.

# Expert Advice:

01 -
  • Make-ahead friendly – assemble the night before and bake fresh in the morning
  • Feeds a crowd with minimal effort – serves 8 generous portions
  • Uses simple, wholesome ingredients you likely already have
  • Beautiful presentation that looks like you spent hours in the kitchen
  • Perfect balance of sweet custard, fresh fruit, and buttery crumble topping
02 -
  • Assemble the casserole the night before, cover tightly, and refrigerate overnight – just add 5-10 minutes to the baking time if baking straight from the fridge
  • Use a pastry cutter or two forks to create the perfect crumbly topping texture
  • Don't skip the resting time after baking – it allows the custard to set fully
  • For perfectly even slices, use a sharp serrated knife
  • This recipe doubles easily for larger gatherings – use two baking dishes
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