Spring Brunch Strawberry French Toast (Print version)

Fluffy brioche layered with fresh strawberries and creamy custard, baked until golden and topped with almonds.

# What You Need:

→ Bread & Fruit

01 - 1 loaf brioche or challah, cut into 1-inch cubes (approximately 14 ounces)
02 - 2 cups fresh strawberries, hulled and sliced

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 1/3 cup sliced almonds
12 - 2 tablespoons turbinado sugar or coarse sugar

# How to Make:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the baking dish. Scatter half of the sliced strawberries over the bread. Repeat with remaining bread and strawberries, layering them evenly.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
04 - Pour the custard mixture evenly over the bread and strawberries, pressing gently to help the bread absorb the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for best results.
06 - Preheat the oven to 350°F.
07 - Uncover the baking dish. Drizzle the melted butter over the top, then sprinkle with sliced almonds and turbinado sugar.
08 - Bake for 40 to 45 minutes, or until the top is golden brown and the center is set.
09 - Let rest for 10 minutes before slicing. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert tips:

01 -
  • It comes together in under 20 minutes of actual work, then does most of the heavy lifting overnight in your fridge.
  • You can prep it the day before and bake it fresh in the morning, which means you're not stressed when guests arrive.
  • The brioche gets impossibly custardy inside while the top turns crispy and nutty—two completely different textures in one bite.
02 -
  • Day-old bread is non-negotiable—fresh bread disintegrates and turns into mush, while day-old bread has just enough structure to soak without falling apart.
  • Don't skip the overnight chill; I learned this the hard way by rushing it once, and the bread was still dry in the middle while the edges turned to custard soup.
  • The center should wiggle just slightly when done; a completely set center means you've overbaked it and the eggs have toughened up.
03 -
  • Toast your sliced almonds in a dry pan for two minutes before sprinkling them on top; it deepens their flavor and adds a crunch that makes people wonder what your secret is.
  • If you're feeding people with dietary restrictions, you can swap the milk and cream for oat or almond milk alternatives, and the custard will still set—it just takes an extra 5 minutes in the oven.
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