Spring Brunch Strawberry Toast (Print)

Baked French toast with fresh strawberries, creamy custard, and vanilla for a festive spring brunch.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Arrange bread cubes evenly in the prepared baking dish. Scatter sliced strawberries over the bread.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt. Pour custard mixture evenly over bread and strawberries. Gently press down to ensure all bread pieces soak up the custard.
04 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and work the mixture with a pastry cutter or fingertips until it resembles coarse crumbs. Sprinkle evenly over the casserole.
05 - Bake for 40 to 45 minutes until the custard is set and the top is golden brown.
06 - Let cool for 10 minutes before dusting with powdered sugar. Serve warm with maple syrup.

# Expert Advice:

01 -
  • Make it entirely the night before and sleep in while breakfast practically cooks itself.
  • That crispy-topped, custardy-centered texture feels indulgent but honestly couldn't be simpler.
  • Fresh strawberries sink into creamy pockets throughout, so every bite tastes like spring.
02 -
  • Cold butter cubes are essential for the topping—room temperature butter will turn into a sad, greasy paste instead of those crispy crumbs you want.
  • Don't skip the resting time; those 10 minutes let the custard set just enough that you can actually slice and serve without everything collapsing into puddles.
03 -
  • Let your eggs and milk sit out for 15 minutes before whisking so they're not ice-cold when they hit the bread—it helps everything soak evenly.
  • If your topping doesn't look golden enough at 40 minutes, tent it loosely with foil and bake another 5 minutes instead of risking dry custard.
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