Galentines Strawberry French Toast (Print)

Sweet strawberries and custard-soaked brioche baked with a crunchy topping, ideal for festive brunch sharing.

# Components:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1-inch cubes
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 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

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Spread half of the bread cubes evenly in the prepared dish. Top with half the strawberries. Repeat with remaining bread and strawberries.
03 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined. Pour evenly over the bread and strawberries, pressing down lightly to ensure thorough soaking.
04 - In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in almonds if using.
05 - Sprinkle the topping evenly over the casserole. Cover with foil and refrigerate for at least 2 hours or overnight for optimal flavor and texture development.
06 - Preheat oven to 350°F. Remove casserole from refrigerator while oven reaches temperature.
07 - Bake the casserole covered with foil for 30 minutes.
08 - Remove foil and bake for an additional 15 minutes until the top is golden brown and the custard is set.
09 - Allow casserole to cool for 10 minutes. Dust with powdered sugar and serve warm with maple syrup and additional fresh strawberries.

# Expert Advice:

01 -
  • It's make-ahead magic—prep the night before and literally just bake it while you're still in your pajamas.
  • The golden, crunchy topping contrasts perfectly with the soft, custardy bread underneath, and everyone will think you fussed way more than you did.
  • Strawberries stay bright and fresh-tasting instead of getting mushy, because they release their juices slowly into the custard overnight.
02 -
  • Don't skip the pressing-down step when you pour the custard—if the bread sits on top, those pieces will dry out instead of soaking through.
  • The casserole will look slightly underdone when it comes out of the oven, and that's exactly right; it continues to set as it cools and firms up perfectly.
03 -
  • Room temperature eggs whisk into the custard without creating lumps, so take them out of the fridge 15 minutes before you start.
  • Brown sugar in the topping is non-negotiable—white sugar creates a crunchy but brittle topping, while brown sugar stays slightly chewy and way more delicious.
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