Spring Brunch Strawberry French Toast

My sister texted me a photo of strawberries at the farmer's market last April, and I knew immediately what I'd make for her spring brunch. There's something about those first berries of the season that demands to be paired with eggs and cream, baked until golden in a dish that feels fancier than it actually is. This French toast bake became my go-to because it's the kind of recipe that makes you look like you've been up since dawn when really, you just mixed a few things together the night before. The custard soaks into every corner of the bread while you sleep, and the streusel topping gets crispy and buttery in the oven—no flipping required, no hovering over a skillet.

I made this for my partner's family when they visited in May, and watching my mother-in-law take her first bite while the streusel crumbs still stuck to her fork—that's when I knew I had a keeper recipe. She asked for it again before she'd even finished her plate, which honestly felt like the highest compliment. Now whenever someone mentions spring brunch, this is what they ask for by name.

Ingredients

• 1 loaf brioche or challah bread, cut into 1-inch cubes: This bread is essential because it's tender enough to soak up the custard without turning to mush, unlike denser loaves that stay stubbornly dry in the middle.
• 6 large eggs: The foundation of your custard—they bind everything together and set in the oven, so room temperature eggs mix more smoothly.
• 480 ml whole milk and 120 ml heavy cream: The cream is what makes this taste indulgent; don't skip it or use milk alone, or you'll lose that silky richness.
• 100 g granulated sugar: This sweetens the custard itself, not just the topping, so the whole casserole has that subtle caramel sweetness.
• 2 tsp pure vanilla extract: Use the real thing; imitation vanilla tastes thin and artificial against fresh strawberries.
• 1/4 tsp cinnamon and 1/4 tsp salt: The salt balances the sweetness and makes every flavor more distinct, while cinnamon adds warmth without announcing itself.
• 350 g fresh strawberries, hulled and sliced: Buy them the day you bake if possible, and don't slice them too far in advance or they'll lose their juice and turn brown.
• 60 g flour, 50 g brown sugar, 1/2 tsp cinnamon, and 55 g cold butter: This streusel topping is pure comfort—the cold butter creates those precious pockets of crunch, so don't let it get warm while you work.

Instructions

Heat the oven and prepare your dish:

Set the oven to 175°C (350°F) and grease a 9x13 inch baking dish thoroughly with butter or oil so nothing sticks to the edges. This is also a good moment to make sure your bread is already cubed and your strawberries are sliced, so you're not fumbling mid-assembly.

Layer bread and berries:

Spread the bread cubes evenly across the bottom of the dish, then scatter the sliced strawberries over them generously. The berries will sink slightly as the custard pours around them, which is exactly what you want.

Make and pour the custard:

Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl—whisk it really well so the eggs are fully incorporated and there are no streaks. Pour this mixture slowly and evenly over the bread, using a spatula to gently press down so every cube gets coated and soaks up the liquid.

Prepare the streusel topping:

Mix flour, brown sugar, and cinnamon in a medium bowl, then add the cold butter cubes and use your fingertips or a pastry cutter to work it all together until it looks like coarse breadcrumbs. The key is keeping the butter cold so it stays in little pockets instead of turning into a paste.

Assemble and chill (optional):

Sprinkle the streusel evenly over the casserole. At this point, you can cover it with plastic wrap and refrigerate overnight, which actually helps the custard soak in more deeply.

Bake until golden:

Bake for 40-45 minutes until the custard is set (it should jiggle only slightly in the very center) and the streusel topping is deep golden brown. If it's browning too fast, tent loosely with foil for the last 10 minutes.

Rest and serve:

Let it cool for about 10 minutes so it firms up slightly, then dust lightly with powdered sugar if you're feeling fancy. Serve warm with maple syrup on the side.

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There was a morning last June when I made this for a quiet breakfast, just for myself, and I ate three large pieces while sitting on the porch with terrible coffee and a book I'd been ignoring all week. That's when I realized this dish had become more than a brunch showstopper—it was the kind of comfort food that felt like a hug, the kind you make even when nobody's watching.

Make It Your Own

The beauty of this recipe is that it's a canvas for whatever's in season or in your pantry. Raspberries and blueberries are stunning alternatives to strawberries, and I've made it with a mix of all three when I was feeling indecisive. A teaspoon of lemon zest whisked into the custard adds brightness that plays beautifully with the berries, and I sometimes add a pinch of cardamom for something unexpected.

Timing and Prep

The real gift of this recipe is the make-ahead aspect—it genuinely tastes better when you assemble it the night before because the bread has time to fully absorb the custard. I've learned to do all my prep in the evening (bread cubed, berries sliced, custard mixed), which means morning is just a pour-and-bake situation. If you forget to prep ahead, it still works at room temperature, though you might lose 5 minutes from the baking time since everything will be warmer when it goes in.

Serving and Storage

This casserole is best served warm or at room temperature, never cold from the fridge—the custard becomes too firm and loses its creamy charm. Leftovers keep beautifully for three days covered in the refrigerator, and you can reheat slices gently in a 150°C oven for about 10 minutes until they're warm again without drying out.

• Maple syrup is traditional, but try a drizzle of honey or even a tart berry compote for variety.
• A cup of strong coffee or fresh juice pairs perfectly with this, especially if you're serving it to a crowd.
• If you're cooking for vegetarians, simply confirm your bread is egg-free; everything else here is naturally vegetarian.

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This is the kind of recipe that makes spring brunch feel effortless and generous, whether you're feeding a table full of people or just yourself on a quiet morning. Make it, love it, and know that you've got something truly special in your back pocket.

Recipe FAQs

→ What type of bread works best?

Brioche or challah bread gives the custard bake a soft, rich texture, but any sturdy white bread cube will work well.

→ Can I prepare this ahead of time?

Yes, assemble the custard and bread the night before and refrigerate. Bake the next morning for fresh, warm servings.

→ Are there fruit alternatives to strawberries?

Raspberries or blueberries can be substituted for a different fruity twist without changing the custard base.

→ How do I achieve a crunchy topping?

The topping is made by combining flour, brown sugar, cinnamon, and cold butter worked into crumbs, which crisp up during baking.

→ What’s the best serving suggestion?

Serve the custard bake warm, dusted lightly with powdered sugar and drizzled with pure maple syrup for added sweetness.