Save There's something magical about waking up early on Valentine's Day with the kitchen still quiet, knowing you've got a casserole waiting in the fridge that practically does the work for you. My friend Sarah texted me at midnight on February 13th asking if I could host brunch the next morning—total last-minute panic, except I remembered this French toast casserole that had been sitting in my notes for months. I pulled it together that night, slid it into the fridge, and when guests arrived, all I had to do was slide it into the oven while we poured coffee. The smell of cinnamon and caramelizing brioche filling the house felt like I'd been cooking for hours, but honestly, the casserole had done all the heavy lifting.
I served this to eight people last Valentine's Day, and it became the thing everyone kept coming back for—not because it was fancy, but because it felt personal and warm. My neighbor brought her elderly mother, who'd mentioned she couldn't eat heavy breakfast foods anymore, and she had three servings. That's when I realized this casserole sits in this perfect middle ground: rich enough to feel special, but light enough that it doesn't weigh you down.
Ingredients
- 1 large loaf brioche or challah, cut into 2.5 cm cubes: Brioche's natural sweetness and tender crumb mean it absorbs the custard without falling apart, but don't skip the cube-cutting—uneven pieces will cook unevenly.
- 2 cups fresh strawberries, hulled and sliced: Use berries that are ripe but still firm; overly soft ones will turn to mush by morning.
- 6 large eggs: Room temperature eggs whisk more smoothly and create a silkier custard.
- 2 cups whole milk and 1 cup heavy cream: The ratio of milk to cream makes all the difference—too much cream becomes heavy, too little and you lose that luxurious texture.
- 1/2 cup granulated sugar: This dissolves evenly into the custard and sweetens without graininess.
- 2 tsp pure vanilla extract: Real vanilla matters here because it's the quiet backbone of the flavor profile.
- 1/2 tsp ground cinnamon and 1/4 tsp salt: The salt isn't just a flavor booster—it actually enhances the sweetness and deepens the custard's taste.
- 1/3 cup brown sugar, 1/3 cup all-purpose flour, 1/2 tsp cinnamon: Brown sugar brings moisture and chewiness to the topping, preventing it from becoming rock-hard.
- 1/4 cup cold unsalted butter, diced: Cold butter creates those little pockets that make the topping crunchy instead of dense.
- Optional 1/4 cup sliced almonds: They add texture and a subtle nuttiness, but skip them if you're feeding anyone with nut allergies.
Instructions
- Prep your dish:
- Grease your 9x13-inch baking dish thoroughly with butter or nonstick spray—you want the casserole to slide out cleanly, not stick to the corners.
- Layer the bread and berries:
- Spread half the bread cubes in an even layer, then scatter half the strawberries over top, then repeat with the remaining bread and berries. This creates pockets where the fruit's juices will mingle with the custard as it sits.
- Make and pour the custard:
- Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until completely smooth—no egg streaks. Pour this evenly over the bread and berries, then press down gently with your fingers or the back of a spoon so the bread absorbs the liquid rather than floating.
- Prepare the streusel topping:
- In a small bowl, mix brown sugar, flour, and cinnamon, then scatter the cold diced butter over top. Using a pastry cutter, your fingertips, or two forks, work the butter into the flour mixture until it resembles coarse breadcrumbs—some pieces should still be visible, not fully incorporated. Stir in almonds if using.
- Chill overnight (optional but recommended):
- Cover the dish with foil and refrigerate for at least 2 hours, or ideally overnight. This resting time lets the bread fully absorb the custard and the flavors deepen.
- Bake covered:
- Preheat your oven to 350°F (175°C) while the casserole comes to room temperature. Bake covered with foil for 30 minutes so the custard sets gently without the top browning too fast.
- Finish uncovered:
- Remove the foil and bake for another 15 minutes until the topping turns golden and the custard is set but still slightly jiggly in the very center—that's when you know it's done.
- Rest and serve:
- Let the casserole cool for 10 minutes (this is crucial; it helps it hold together when you plate it). Dust generously with powdered sugar, then serve warm with maple syrup and fresh strawberries on the side.
Save The moment that sold me on this recipe was watching my friend's daughter (who usually picks at breakfast) ask for seconds before anyone else had finished their first serving. There's a quiet power in feeding people something that feels both indulgent and comforting at the same time.
Make-Ahead Magic
Building this the night before isn't just convenient—it's actually better. The bread has time to fully absorb the custard, creating that custardy-but-structured texture that's impossible to achieve if you bake it fresh. I've done both ways, and overnight always wins. Plus, morning-of stress disappears when you're just turning on the oven instead of scrambling to prep.
Swaps and Variations
Brioche is ideal, but French bread or even croissants work beautifully—croissants create pockets of flakiness that are honestly addictive. For something richer, toss in cream cheese cubes before you pour the custard; they melt into pockets of tangy sweetness. If you're cooking for dairy-free guests, plant-based milk and butter alternatives work surprisingly well, though the texture becomes slightly lighter.
Storing and Serving Smart
Leftovers keep refrigerated for 2-3 days, and they reheat beautifully—just cover with foil and warm at 300°F for 10-15 minutes so they don't dry out. This is one of those rare dishes that actually tastes better the next day as the flavors meld.
- Dust with extra powdered sugar just before serving for that restaurant-quality finish.
- Serve with good maple syrup on the side, not drizzled on top—let people control their own sweetness level.
- Fresh berries alongside add brightness and texture, reminding people what season you're celebrating.
Save This casserole has become my go-to for any gathering where I want to show up without stress and feed people something that tastes like care. It's the kind of dish that lets you be present instead of stuck in the kitchen.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, it's best to refrigerate the assembled casserole for at least 2 hours or overnight before baking to enhance flavor and texture.
- → What breads work well besides brioche?
French bread or croissants can be used as alternatives for different textures and richness.
- → Can I make this dairy-free?
Yes, substitute whole milk and cream with plant-based alternatives and replace butter with dairy-free options for a dairy-free version.
- → Are almonds necessary for the topping?
No, sliced almonds are optional but add a nice crunch and nutty flavor to the crisp topping.
- → How should I serve the dish?
After baking, dust with powdered sugar and serve warm alongside maple syrup and extra fresh strawberries for best taste.
- → What allergens should I be aware of?
This dish contains eggs, dairy, wheat/gluten, and possibly tree nuts if almonds are included. Take allergies into account accordingly.