Spring Brunch Strawberry French Toast (Printable)

Fluffy brioche and fresh strawberries layered with rich custard for a delightful spring brunch dish.

# What You Need:

→ Bread & Fruit

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

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 1/3 cup sliced almonds
12 - 2 tablespoons 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 extract, 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 to 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 -
  • It bakes as one golden, custardy slab instead of requiring you to stand at the stove flipping individual slices like you're working a short-order kitchen.
  • The brioche soaks up every drop of the vanilla-cinnamon custard, creating pockets of creamy richness that feel indulgent but taste almost delicate.
  • Fresh strawberries stay vibrant and barely soften, so you get actual fruit texture instead of compote.
02 -
  • If your bread is fresh and soft, it will turn to mush no matter how careful you are—this is why day-old brioche is non-negotiable, and it's actually cheaper at the bakery counter around closing time.
  • Don't skip the overnight refrigeration unless you're truly in a rush; the bread needs those hours to absorb the custard fully, or you'll end up with soggy bottoms and dry tops.
03 -
  • Cut your brioche cubes the night before so you're not wrestling with a knife while half-asleep and covered in flour.
  • If you forgot to buy day-old bread, lay your fresh slices out on a sheet pan for 15 minutes while you prep everything else—it's not perfect, but it helps.
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