Spring Brunch Strawberry French Toast (Printable)

Baked French toast with fresh strawberries, creamy custard, and a cinnamon-sugar topping perfect for spring.

# What You Need:

→ 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, optional
15 - Maple syrup for serving

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • You can assemble it the night before and just slide it into the oven while the coffee brews.
  • The custardy center stays moist and tender while the crumb topping adds satisfying texture and crunch.
  • Fresh strawberries give you a bright, seasonal moment without requiring any fancy cooking technique.
02 -
  • If you skip the cooling step, the casserole will fall apart when you try to portion it out, so those 10 minutes are non-negotiable despite your impatience.
  • Press the bread down gently but firmly into the custard or you'll end up with a layer of dry bread on top and wet custard below with no bridge between them.
03 -
  • Cut your bread into uniform 1-inch cubes so they bake evenly and create a consistent texture throughout the casserole.
  • Let the buttered baking dish cool for just a moment after greasing so the butter sets slightly and holds the bread in place as you arrange it.
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