Spring Brunch Strawberry French Toast (Printable)

Baked French toast with fresh strawberries, creamy custard, and a cinnamon topping, ideal for spring gatherings.

# What You'll Need:

→ 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
15 - Maple syrup for serving

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Arrange bread cubes evenly in the prepared baking 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.
04 - Pour custard mixture evenly over bread and strawberries. Gently press down with a spatula to ensure all bread pieces absorb the custard. Let sit for 5 minutes.
05 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold cubed butter and use a pastry cutter or fingertips to work the butter into the mixture until it resembles coarse crumbs.
06 - Sprinkle streusel mixture evenly over the casserole. Bake for 40 to 45 minutes until the custard is set and the top is golden brown.
07 - Remove from oven and let cool for 10 minutes. Dust with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • You can assemble it the night before, which means your actual morning involves zero stress and maximum coffee.
  • The creamy custard soaks into every crevice while the buttery crumble topping gets impossibly golden and crispy.
  • Fresh strawberries keep it light and springy instead of feeling like breakfast dessert, though nobody will complain if it tastes a little like that.
  • Eight servings means you're covered for feeding a crowd without breaking a sweat or your budget.
02 -
  • If you assemble this the night before, the bread will absorb more custard and become almost bread-pudding-like in texture, which some people love and others find too soft—taste is subjective, so know what you're aiming for.
  • The custard needs to be poured evenly and the bread needs gentle pressing; rushing this step results in some cubes staying dry while others get waterlogged.
  • Overbaking dries out the custard and makes the topping taste bitter, so set a timer and check at 40 minutes—it's better slightly underdone than overdone.
03 -
  • Use butter that's actually cold—pull it from the fridge right before you need it, and if it starts softening, stick it back in the freezer for five minutes.
  • The golden top is visual confirmation that the custard has set, but the gentle jiggle test is your real friend—when you shake the pan slightly, only the very center should move slightly.
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