Spring Brunch Strawberry Toast Bake (Printable Version)

Fluffy brioche layered with fresh strawberries and creamy custard, baked to golden perfection.

# 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

# 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 Insights:

01 -
  • You can assemble it the night before, which means you actually get to sit down with your guests instead of hovering over a skillet.
  • The brioche soaks up custard like a dream, creating this tender, custardy interior while the top gets gorgeously caramelized.
  • Fresh strawberries make it feel springtime-special, but it doesn't require any fancy techniques or ingredients you can't find easily.
02 -
  • Day-old bread really does make a difference—fresh bread can get mushy because it's too soft to stand up to the custard, while day-old bread has just enough structure to soak without falling apart.
  • If you assemble this the night before, the bread will be even more saturated and custard-y come morning, which some people prefer; just know that's the trade-off for convenience.
03 -
  • Room-temperature eggs whisk into the custard more smoothly than cold ones, creating a silkier mixture with fewer lumps.
  • If you're worried about the top browning too quickly, loosely tent the dish with foil for the first 25 minutes, then uncover to let it finish developing that golden crust.
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