Spring Brunch Strawberry French Toast (Print View)

Fluffy brioche with fresh strawberries, rich custard, and almond topping for a festive spring brunch.

# Components:

→ Bread & Fruit

01 - 1 loaf brioche or challah, cut into 1-inch cubes (about 14 oz)
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 tbsp pure vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/4 tsp salt

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - 1/3 cup sliced almonds
12 - 2 tbsp 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 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 can prep it the night before and just bake it in the morning, which is basically a gift to your future self.
  • It feeds a crowd without making you feel like you've been cooking all day.
  • The combination of custardy bread and fresh strawberries tastes like spring actually has flavor.
02 -
  • Day-old bread is genuinely better than fresh—it has just enough structure to soak up the custard without falling apart into mush.
  • If you skip the overnight refrigeration because you're in a hurry, the bread won't absorb the custard evenly and you'll end up with soggy bottoms and dry tops.
  • Don't overbake—that center jiggle is your friend because it will continue to cook gently as it rests, leaving you with creamy rather than rubbery custard.
03 -
  • If your strawberries are especially juicy, pat them dry with a paper towel before layering so they don't weep too much liquid into the custard and make the bottom soggy.
  • Use a bread knife rather than a regular knife when slicing the baked dish—it cuts through without dragging and keeps the pieces looking neat on the plate.
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