Spring Brunch Strawberry Toast (Printable)

Baked French toast with strawberries, custard, and a cinnamon sugar topping, perfect for spring brunch.

# Ingredient List:

→ 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 Steps:

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 to ensure all bread pieces absorb the custard adequately.
05 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and work into mixture using a pastry cutter or fingertips until texture resembles coarse breadcrumbs. Sprinkle evenly over casserole.
06 - Bake for 40-45 minutes until custard is set and top is golden brown.
07 - Allow to cool for 10 minutes. Dust with powdered sugar if desired. Serve warm with maple syrup.

# Expert Advice:

01 -
  • Most of the work happens before the oven turns on, leaving you free to set the table or brew coffee while it bakes.
  • It tastes indulgent and special but honestly could not be simpler, which makes you look like you've been in the kitchen for hours.
  • One pan, eight servings, and the kind of dish that makes spring feel like a celebration.
02 -
  • Don't skip the pressing down step after pouring the custard—bread floats otherwise, and you'll end up with dry pieces on top and soup below instead of an evenly soaked casserole.
  • If you assemble this the night before and refrigerate it, add five extra minutes to your baking time since the mixture starts cold and takes longer to cook through.
03 -
  • Use day-old or slightly stale bread if you have it—fresh bread turns to mush, but bread that's been sitting out overnight has enough structure to hold up beautifully to soaking.
  • If your oven runs hot, cover the casserole loosely with foil for the first 20 minutes so the top doesn't brown too quickly before the custard sets.
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