Spring Brunch Strawberry Toast (Printable)

A vibrant brunch dish with fluffy brioche, fresh strawberries, and a rich custard bake.

# What You'll Need:

→ Bread & Fruit

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

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 Tips:

01 -
  • You can assemble it the night before and just pop it in the oven while you're still in your robe.
  • It feeds a crowd without making you feel like you've been cooking all morning.
  • That custard-soaked brioche tastes indulgent but feels surprisingly light on the palate.
  • The almonds and turbinado sugar add this unexpected textural sophistication that guests always comment on.
02 -
  • Day-old bread is genuinely non-negotiable; fresh bread turns to mush because it's too soft and absorbent.
  • If your casserole is browning too quickly on top but still jiggles in the center, tent it loosely with foil for the last 10–15 minutes of baking.
  • Don't skip the resting time after baking—those 10 minutes make the difference between a sloppy slice and something that holds together beautifully on the plate.
03 -
  • If the top starts browning too quickly, loosely tent it with foil and lower the oven temperature slightly—every oven bakes differently, so trust what you see.
  • Slice with a sharp knife dipped in hot water between cuts; it prevents the knife from dragging and tearing the delicate, custardy interior.
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