Save A few years back, I was tasked with bringing brunch to my roommate's Valentine's Day gathering, and I needed something that wouldn't have me stuck in the kitchen while everyone mingled. That's when this strawberry French toast casserole came into my life—a dish that does all the heavy lifting the night before, then just slides into the oven while you're still in your robe. The magic is in how the brioche gets tender and custardy, how the strawberries bleed their sweetness into every layer, and how that buttery crumb topping turns golden and catches the light like edible confetti. It's become my go-to when I want impressive without the stress.
I'll never forget the morning my friend Sarah walked into the kitchen and caught the aroma of this casserole baking—she literally said, "Why does your apartment smell like a five-star brunch?" and then immediately wanted the recipe. Watching people's faces when they realized I'd made this ahead of time and they didn't have to wait around hungover was its own kind of satisfaction.
Ingredients
- Brioche or challah, cut into 2.5 cm cubes: These tender breads have enough structure to hold up to soaking but enough richness to feel indulgent; if your bread feels too fresh and squishy, let it sit out overnight to firm up slightly, or use day-old.
- Fresh strawberries, hulled and sliced: Don't prep these more than a few hours ahead or they'll weep their juice everywhere; they should release naturally into the custard as it bakes.
- Eggs: They're your binding agent and create that custard texture that makes this special rather than just soggy bread.
- Whole milk and heavy cream: The combination gives you richness without being heavy-handed; use full-fat versions for the creamiest results.
- Granulated sugar and vanilla extract: Together they sweeten and perfume the custard without competing with the strawberries.
- Ground cinnamon and salt: These subtle spices warm everything up and make the flavors pop without announcing themselves.
- Brown sugar, all-purpose flour, and cold unsalted butter for topping: The cold butter is crucial—it needs to stay in little pockets so you get that crumbly, crunchy texture, not a sandy paste.
- Sliced almonds (optional): They add a nutty crunch and stay toasted rather than soggy if you scatter them on at the last minute before baking.
Instructions
- Prepare your dish:
- Butter or spray your 9x13-inch baking dish generously so nothing sticks later and you're not scraping bits of golden toast off the bottom.
- Layer the bread and strawberries:
- Spread half the bread cubes in an even layer, then scatter half your strawberry slices over top, then repeat with the remaining bread and strawberries. This creates pockets where the custard can pool and the strawberries can release their juice as everything bakes.
- Make the custard:
- Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and combined, making sure the sugar dissolves completely. Pour it slowly and evenly over the bread, then press down gently with the back of a spoon so the bread absorbs the liquid without falling apart.
- Build the crumb topping:
- Mix brown sugar, flour, and cinnamon in a small bowl, then add your cold diced butter and work it in with a pastry cutter or your fingertips until the mixture looks like coarse breadcrumbs. Stir in almonds if you're using them, and don't overwork it—those little butter pockets are what create texture.
- Chill (optional but game-changing):
- Sprinkle the topping over the casserole, cover with foil, and refrigerate for at least two hours or overnight. This allows the bread to fully absorb the custard and the flavors to deepen—I promise it's worth the wait.
- Bake covered:
- Preheat your oven to 350°F while the casserole comes to room temperature. Bake covered with foil for 30 minutes so the custard sets gently without the topping burning.
- Finish baking uncovered:
- Remove the foil and bake for another 15 minutes until the top is golden brown and the center no longer jiggles when you give it a gentle shake. A knife inserted near the center should come out clean or with just a tiny bit of custard clinging to it.
- Rest and serve:
- Let it cool for 10 minutes so the layers set slightly and it holds together when plated. Dust with powdered sugar, drizzle with warm maple syrup, and crown with fresh strawberries for that restaurant-worthy finish.
Save There's something deeply satisfying about serving a warm slice of this to someone who's just rolled out of bed—watching them sink their fork through the crispy topping, into the custardy bread, hitting those warm strawberries in the middle. It's the kind of dish that transforms a regular morning into something worth waking up for.
Why This Recipe Works for Entertaining
The beauty of a casserole is that it does the thinking for you. You prep the night before, and on the actual morning, all you're doing is sliding it into the oven and pouring coffee for people. No eggs to flip, no toast to watch burn, no standing at the stove while your guests start without you. I've learned that the best entertaining happens when you're actually present with people, not locked in kitchen anxiety mode.
Customizing Your Casserole
Once I started making this regularly, I realized how forgiving it is. Swap the brioche for French bread or even croissants for a different crumb, add cubes of cream cheese for tang and richness, drizzle some lemon zest into the custard if your strawberries feel too heavy. One friend who keeps dairy minimal made a version with oat milk and plant-based butter that was honestly just as creamy and delicious.
Storage and Reheating Tips
Leftovers keep refrigerated for two to three days, and honestly, cold slices are almost as good as fresh because the flavors have had time to fully marry. To reheat without drying things out, cover with foil and warm gently at 325°F until heated through, then finish uncovered for a minute or two to crisp the top again.
- You can freeze unbaked casseroles (without the topping) for up to three months; just thaw overnight and add the topping before baking.
- Make the crumb topping separately if you're worried about it softening, and scatter it on right before baking.
- If strawberries aren't at their peak, macerate them with a little sugar an hour before assembly so they release their own juice and stay vibrant.
Save This casserole has a way of turning ordinary Sunday mornings into celebrations. It's the kind of dish that makes people feel cared for without making you feel stressed, and honestly, that's all any of us want from food.
Recipe Guide
- → Can I prepare this dish the night before?
Yes, allowing it to chill overnight helps the custard soak the bread completely, enhancing flavor and texture.
- → What breads work best for this bake?
Brioche and challah are ideal for their rich texture, but French bread or croissants can be used for variation.
- → Is it possible to make a dairy-free version?
Substitute milk and butter with plant-based alternatives to maintain creaminess without dairy.
- → How do I achieve a crunchy topping?
The topping combines brown sugar, flour, cinnamon, and cold butter cut to crumbly pieces, which bakes crisp and golden.
- → Can I add nuts to the topping?
Yes, sliced almonds are optional and add a pleasant crunch and nutty flavor when included.
- → What serving suggestions complement this dish?
Serving warm with powdered sugar and maple syrup highlights sweetness and adds a finishing touch.