Spring Brunch Strawberry French Toast (Print View)

Baked French toast with fresh strawberries and creamy custard, perfect for a spring brunch gathering.

# What You’ll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 1 pound)
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

# Method:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish and set aside.
02 - Arrange bread cubes evenly in the 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 until well combined. Pour custard mixture evenly over bread and strawberries. Gently press down to ensure all bread pieces are saturated.
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 casserole.
05 - Bake for 40 to 45 minutes until custard is set and top is golden brown.
06 - Allow to cool for 10 minutes. Dust with powdered sugar if desired. Serve warm with maple syrup.

# Expert Advice:

01 -
  • It's a make-ahead dream that lets you actually enjoy your guests instead of standing over a hot griddle.
  • Fresh strawberries soften into the custard as it bakes, making every bite feel a little fancy without the fuss.
  • The streusel topping gets crispy and golden while the inside stays creamy, giving you texture contrast that just feels right.
02 -
  • Don't skip the ten-minute rest after baking—it allows the custard to fully set so each slice stays together instead of falling apart.
  • If you assemble this the night before, cover it loosely with plastic wrap and refrigerate; add an extra 5 to 10 minutes to the baking time since it starts cold.
03 -
  • Use a 9x13 inch baking dish—this size ensures the custard sets evenly without drying out the top.
  • Don't overbake; when the custard is just set with a tiny jiggle in the very center, it's perfect—it keeps cooking as it cools and stays creamy.
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