Spring Brunch Strawberry French Toast (Print Version)

Fluffy brioche layered with fresh strawberries and custard, topped with almonds and sugar for brunch.

# What You'll Need:

→ 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 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

# Method:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the prepared 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 comes together the night before, so morning-of stress just disappears.
  • The brioche gets impossibly custardy in the middle while staying slightly crisp on top, hitting that textural sweet spot every time.
  • Fresh strawberries make it feel springtime-special without requiring any fancy technique.
02 -
  • Don't skip the overnight refrigeration if you can help it—the difference between 30-minute and overnight soaking is genuinely noticeable in how custardy the center becomes.
  • Day-old bread is actually your secret weapon here; fresh brioche dissolves into mush while older bread holds its structure and absorbs custard more evenly.
03 -
  • If you forget to refrigerate overnight, even an hour of soaking helps tremendously—but plan for the full time if you can because the difference is real.
  • The instant you notice the top is turning a deep golden brown, even if your timer hasn't finished, cover with foil to prevent over-browning; the residual heat will keep cooking the center.
Go Back