Mothers Day Strawberry French Toast (Print Version)

A make-ahead baked brioche with fresh strawberries, creamy custard, and almond topping perfect for a festive brunch.

# What You’ll Need:

→ Bread & Fruit

01 - 1 loaf brioche or challah bread (about 16 oz), cut into 1-inch cubes
02 - 2 cups fresh strawberries, hulled and sliced

→ Custard

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

→ Topping

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

→ To Serve

13 - Powdered sugar for dusting
14 - Maple syrup

# How to Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the prepared dish. Evenly scatter half of the sliced strawberries over the bread. Top with remaining bread cubes and finish with remaining strawberries.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
04 - Pour the custard evenly over the bread and strawberries, pressing down gently to help the bread absorb the liquid.
05 - Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
06 - Preheat the oven to 350°F.
07 - Sprinkle the top with sliced almonds and turbinado sugar. Drizzle with melted butter.
08 - Bake uncovered for 40 to 45 minutes, until golden brown and set in the center. If the top browns too quickly, tent loosely with foil.
09 - Let cool for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup.

# Additional Tips::

01 -
  • It's actually easier than regular French toast because you're not standing at the stove flipping pieces one by one.
  • Make it the night before and bake it fresh in the morning—your guests arrive to something warm and impressive that you didn't stress over.
  • The custardy, brioche-soaked interior with those pockets of strawberry is comfort food that feels fancy enough for brunch.
02 -
  • Don't skip the chilling time, especially overnight—it's not just convenient, it's what transforms this from good to transcendent because the bread actually becomes custard-soaked rather than just wet on the outside.
  • If your oven runs hot (and mine does), watch it after 35 minutes; every oven browns at a different pace, and you want golden, not burnt almonds.
03 -
  • Cut your brioche or challah into cubes the day before and let them sit out uncovered for a few hours to dry out slightly—they'll absorb the custard better than soft bread straight from the bag.
  • When you pour the custard, tilt the baking dish gently to distribute it into the corners; liquid has a way of pooling in one spot if you let it.
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