Spring Brunch Strawberry Toast (Printable)

Sweet strawberries and fluffy brioche combine in a custard-soaked bake for bright spring mornings.

# What you'll need:

→ Bread & Fruit

01 - 1 loaf brioche or challah (about 14 oz), cut into 1-inch cubes
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 it:

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 Suggestions:

01 -
  • You can prep it the night before, which means morning-of chaos gets replaced with actual time to enjoy your guests.
  • The brioche gets custardy and tender in all the right ways, while the strawberries stay bright and don't turn to mush.
  • It feeds a crowd without tasting like you rushed it, which is honestly the best kitchen magic there is.
02 -
  • If you don't refrigerate for at least 30 minutes, the bread won't absorb enough custard and you'll end up with a baked bread soup instead of a cohesive bake—learned that the hard way.
  • Brioche matters more than you'd think; it's delicate enough to soak up custard without becoming dense, whereas regular sandwich bread will turn dense and heavy.
03 -
  • Buy your brioche or challah a day ahead and let it sit uncovered on the counter to dry out—this is the single most important ingredient decision you can make.
  • If your bake seems like it's browning too quickly on top but the center still jiggles, tent it loosely with foil and keep baking—the cover prevents over-browning while the bake finishes setting.
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