Spring Brunch Strawberry French Toast (Printable Version)

A baked French toast with fresh strawberries, creamy custard, and a cinnamon-sugar topping.

# Ingredient List:

→ 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, optional
15 - Maple syrup for serving

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish and set aside.
02 - Arrange bread cubes evenly in the prepared dish. Scatter sliced strawberries over the bread layer.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Pour custard mixture evenly over bread and strawberries, pressing gently to ensure bread absorbs the liquid.
04 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and work mixture with a pastry cutter or fingertips until it resembles coarse crumbs. Sprinkle evenly over the casserole.
05 - Bake for 40 to 45 minutes until custard is set and the top is golden brown.
06 - Cool for 10 minutes, dust with powdered sugar if desired, and serve warm with maple syrup.

# Expert Tips:

01 -
  • You can prep it entirely the night before and just pop it in the oven while the coffee brews.
  • Fresh strawberries taste like spring and make everyone feel like you tried way harder than you actually did.
  • A single casserole feeds eight people, so it's perfect for feeding a crowd without scrambling eggs at the stove.
02 -
  • Don't skip the 10-minute rest—if you cut into it straight from the oven, it will be too loose and fall apart on the plate, but those 10 minutes make all the difference in structure.
  • The streusel needs cold butter to stay crumbly and crispy; if you use soft butter, it'll turn into a dense, cake-like topping instead of a crunchy layer.
03 -
  • Toast your bread cubes lightly in a 150°C oven for 10 minutes before assembling if you have slightly stale bread—it prevents mushiness and gives better texture.
  • The secret is in the custard-to-bread ratio; don't skimp on the dairy, and press the bread down gently as you pour so it actually soaks instead of floating on top.
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