Galentines Brunch Strawberry Toast (Printable)

Sweet berries and custard-soaked brioche baked to golden perfection for a rich brunch.

# What You'll Need:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1 inch cubes (approximately 18 ounces)
02 - 2 cups fresh strawberries, hulled and sliced

→ Custard

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 1/3 cup packed brown sugar
11 - 1/3 cup all-purpose flour
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and diced
14 - 1/4 cup sliced almonds, optional

→ Garnish

15 - Powdered sugar for dusting
16 - Maple syrup for serving
17 - Additional fresh strawberries

# How To Make It:

01 - Grease a 9 by 13 inch baking dish with butter or nonstick spray, ensuring all corners and edges are well coated.
02 - Spread half of the bread cubes evenly across the bottom of the prepared dish. Top with half the sliced strawberries. Repeat layering with remaining bread cubes and strawberries.
03 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and smooth. Pour the custard mixture evenly over the bread and strawberries, pressing down lightly to ensure the bread absorbs the liquid.
04 - In a small bowl, combine brown sugar, flour, and cinnamon. Using a pastry cutter or your fingertips, work the cold diced butter into the dry mixture until it resembles coarse breadcrumbs. Fold in sliced almonds if desired.
05 - Sprinkle the streusel topping evenly over the casserole. Cover tightly with aluminum foil and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to develop and custard to fully penetrate the bread.
06 - Preheat oven to 350 degrees Fahrenheit. Remove the casserole from refrigerator while the oven reaches temperature.
07 - Bake the casserole covered with foil for 30 minutes to ensure even cooking and moisture retention.
08 - Remove foil and bake for an additional 15 minutes until the topping is golden brown and the custard is set in the center.
09 - Allow the casserole to cool for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup and fresh strawberries.

# Expert Advice:

01 -
  • You can prep it the night before and actually enjoy your guests instead of cooking solo in the kitchen.
  • The custard-soaked brioche gets this impossibly soft, almost melting texture that tastes indulgent without being heavy.
  • Fresh strawberries add bright tartness that cuts through the richness beautifully, and the crunchy topping is basically an excuse to eat buttery streusel for breakfast.
02 -
  • Skipping the overnight chill is technically possible but honestly feels like making coffee without water—the bread won't fully absorb the custard and you'll lose that unified, almost bread pudding quality that makes this special.
  • Cold butter in the streusel is non-negotiable; if you use soft butter it'll melt into the flour and create a dense, sad topping instead of those buttery crumbs everyone fights over.
  • Don't overbake or underbake—you're looking for a gentle jiggle in the very center, not a full wobble and definitely not a firm bake that makes it dry and rubbery.
03 -
  • Overnight chilling isn't just convenient—it's transformative, turning a good dish into something that tastes like you've been cooking since dawn.
  • The streusel topping is where small details matter most; keeping your butter cold and working quickly means the difference between buttery crumbs and a dense, greasy mess.
  • Serve this warm but not piping hot, with real maple syrup and an extra strawberry on top, because presentation costs nothing and makes people feel celebrated.
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