Mothers Day Strawberry French Toast

My sister called me three days before Mother's Day in a mild panic—she'd volunteered to host brunch for twelve people and wanted something that wouldn't trap her in the kitchen all morning. I suggested this strawberry French toast bake, and watching her face light up when she realized she could assemble it the night before was worth more than any gift. The first time I made it myself, my kitchen filled with this golden, cinnamon-sweet aroma that seemed to linger even after everyone had left, and I understood why she'd made it twice more that same month.

I'll never forget my neighbor knocking on the door that Mother's Day morning, drawn by the smell wafting from my open window, and asking if I'd made it professionally. We ended up sharing a slice with coffee at my kitchen table, and she asked for the recipe right there on the spot. That moment—unexpected company, genuine delight in something I'd made—is exactly what this dish does best.

Ingredients

• Brioche or challah bread, 1 loaf (about 16 oz / 450 g), cut into 1-inch cubes: The richness of brioche is what makes this special; regular bread just won't give you that same luxurious soak and melt.
• Fresh strawberries, 2 cups (300 g), hulled and sliced: Look for berries that smell sweet and give slightly when you press them, not the hard ones that taste like nothing.
• Large eggs, 6: They're the binding magic that turns everything creamy and custardy.
• Whole milk, 2 cups (480 ml): Don't skip the richness here by using lower fat versions if you can help it.
• Heavy cream, 1 cup (240 ml): This is the difference between decent and dreamy; it adds a silky depth that milk alone can't achieve.
• Granulated sugar, 1/2 cup (100 g): Balance this with your berries—if they're extra sweet, you might use slightly less.
• Pure vanilla extract, 2 tsp: Pure matters; imitation turns bitter when it bakes.
• Ground cinnamon, 1/2 tsp: A whisper of warmth that ties the whole thing together.
• Salt, 1/4 tsp: Sounds tiny, but it brightens every flavor and keeps things from tasting flat.
• Sliced almonds, 1/3 cup (40 g): They toast as it bakes, giving you crunch and nutty depth on top.
• Unsalted butter, 2 tbsp (28 g), melted: This helps the almonds and sugar toast into a gorgeous crust.
• Turbinado or coarse sugar, 2 tbsp (25 g): The larger crystals catch the heat and caramelize instead of melting into nothing.
• Powdered sugar and maple syrup for serving: The final touches that make it feel restaurant-worthy.

Instructions

Prepare your dish:

Butter or spray a 9x13-inch baking dish thoroughly—you want every corner protected so nothing sticks. This is also your window to assess if your bread is cut into fairly even cubes, since uniform sizes bake more evenly.

Build the layers:

Scatter half your bread cubes across the bottom, then half the strawberries in an even layer, then the remaining bread, then the rest of the strawberries. Think of it like building a small, delicious landscape where everything gets its moment to soak.

Make the custard:

In a large bowl, whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt until the mixture is smooth and the sugar has dissolved—it should take about a minute of good whisking. You'll know it's ready when it looks pale and slightly frothy.

Pour and soak:

Pour the custard evenly over everything, then press down very gently with the back of a spoon or your hand to help the bread absorb the liquid without crushing it. You want the bread to drink deeply, not to turn to mush.

Chill overnight (or at least 1 hour):

Cover with plastic wrap and refrigerate, which gives the bread time to fully absorb the custard and the flavors to marry. Overnight is genuinely better, but an hour works in a pinch.

Prepare for baking:

Preheat your oven to 350°F (175°C). Right before baking, sprinkle the almonds and turbinado sugar evenly over the top, then drizzle with melted butter so everything toasts golden.

Bake until golden:

Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is just set when you jiggle the pan gently. If the top starts browning too quickly (which happens sometimes depending on your oven), tent it loosely with foil.

Rest and serve:

Let it cool for about 10 minutes so it sets up enough to slice cleanly. Dust generously with powdered sugar and serve with warm maple syrup on the side.

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My mom made this for her book club last month and one of the women asked if she could hire me to cater her daughter's bridal shower breakfast. That's when I knew this recipe had crossed from something I made into something that moves people—there's real power in feeding others something they'll remember.

Why Overnight Matters

The magic of making this the night before isn't just about convenience, though that's wonderful. When the bread sits in that custard mixture overnight, something alchemical happens—the cubes lose their structure slightly and become almost cake-like, while the strawberry juice mingles with the vanilla and cinnamon to flavor every bite from the inside out. Morning-of baking means you're waking to that aroma, sliding a golden dish out of the oven, and immediately serving something that tastes like you've been cooking since dawn.

Customizing for Your Guests

This bake is endlessly forgiving about swaps. Blueberries or raspberries work beautifully if strawberries aren't in season, and they often bleed less, keeping the custard cleaner. If you're serving someone dairy-free, swap the milk and cream for almond or oat milk and coconut cream, and use vegan butter melted over the almonds—it bakes just as beautifully and tastes just as rich. The custard will set slightly differently with nondairy options, so test the center a bit earlier and give it an extra five minutes if needed.

Serving Suggestions and Storage

Serve this warm with strong coffee, sparkling lemonade, or a mimosa if you're feeling celebratory. Leftovers reheat gently in a 300°F oven for about 10 minutes and taste nearly as good the next day—not quite the same magic, but still worth eating. This feeds eight people generously, and it travels well in a covered baking dish if you're bringing it to someone's home for brunch.

• Prepare the bake up to 24 hours ahead and bake it fresh on serving day for maximum flavor and texture.
• If you're doubling this for a crowd, use two 9x13-inch dishes rather than trying to stack ingredients in one, so everything bakes evenly.
• The powdered sugar dust is non-negotiable—it adds sweetness, elegance, and a professional finish that takes thirty seconds and changes everything.

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This recipe became my go-to for any brunch I'm hosting or bringing because it removes the stress without sacrificing the joy. That's what good food really does—it brings people together without keeping you tethered to the stove.

Common Recipe Questions

→ Can I prepare this dish the night before?

Yes, soaking the brioche and strawberries in custard overnight improves flavor and texture, making it ready to bake fresh in the morning.

→ What bread works best for this bake?

Brioche or challah bread cut into cubes absorbs custard well and adds a tender, buttery base to the dish.

→ Are there any good fruit substitutions?

Blueberries or raspberries can replace strawberries for a different yet delicious berry flavor.

→ How can I make a dairy-free version?

Use almond milk and coconut cream instead of dairy milk and cream, and swap butter with vegan margarine.

→ What is the purpose of the almond topping?

Sliced almonds add a crunchy texture and nutty flavor that contrasts the soft custard and bread layers.

→ How should I store leftovers?

Cover leftovers tightly and refrigerate. Reheat gently before serving to maintain moistness.