Spring Brunch Strawberry French Toast (Printable)

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

# What You'll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 1 pound)
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, optional
15 - Maple syrup for serving

# How to Make It:

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

# Expert Tips:

01 -
  • It's the rare breakfast that actually gets better when you make it ahead, giving you back your morning instead of stealing it.
  • One pan means one dish to wash, which feels like a small miracle when you're feeding eight people.
  • The contrast between the custardy bread interior and that butter-cinnamon crumb topping is honestly addictive.
02 -
  • If you assemble this the night before, the bread will soak up every drop of custard, which sounds perfect but actually means less custardy sauce in the baking dish itself—add an extra quarter cup of milk if you're doing overnight assembly so the final bake stays creamy.
  • That 10-minute rest time isn't just for show; the residual heat finishes cooking the center while the edges set, preventing the soggy middle that happens if you cut too early.
03 -
  • If you're feeding a crowd and worried about running out, this recipe doubles beautifully in a full sheet pan—just add about 10 minutes to the bake time because of the increased volume and monitor that center for doneness.
  • Leftover slices reheat perfectly in a 160°C (325°F) oven for about 12 minutes if you cover them loosely with foil, and they taste honestly just as good the next day.
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