Galentines Strawberry French Toast (Printer View)

Sweet strawberries and custard-soaked brioche baked with a golden crunchy topping for brunch.

# What you'll need:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1-inch cubes (about 1 lb)
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 packed brown sugar
11 - 1/3 cup all-purpose flour
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and diced
14 - 1/4 cup sliced almonds, optional

→ Garnish

15 - Powdered sugar for dusting
16 - Maple syrup for serving
17 - Additional fresh strawberries for serving

# Method:

01 - Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - Spread half of the bread cubes evenly in the prepared dish. Top with half the sliced strawberries. Repeat with remaining bread cubes and strawberries.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Pour custard evenly over bread and strawberries, pressing down gently to ensure even soaking.
04 - In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold diced butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs. Stir in almonds if desired.
05 - Sprinkle streusel topping evenly over the casserole. Cover dish with foil and refrigerate for at least 2 hours or overnight for optimal flavor development and texture.
06 - Preheat oven to 350°F. Remove casserole from refrigerator as oven preheats. Bake covered with foil for 30 minutes.
07 - Uncover casserole and bake for an additional 15 minutes until golden brown and center is set.
08 - Allow casserole to cool for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup and fresh strawberries.

# Expert Advice:

01 -
  • It's a make-ahead dream that actually gets better overnight as flavors meld and soak together.
  • One dish serves eight people, so you look like a culinary genius without spending your morning at the stove.
  • That crumb topping adds a textural contrast that keeps things from feeling too soft and custardy.
  • Fresh strawberries keep it feeling bright and special without requiring any fancy technique.
02 -
  • Don't skip the refrigeration step if you can help it—rushing straight to the oven means dry bread on top and underdone custard underneath, a mistake I made so you don't have to.
  • The casserole will continue cooking slightly after you pull it from the oven, so stop baking when it's just barely set in the center rather than waiting for it to look completely firm.
03 -
  • Use day-old bread or let fresh brioche sit out uncovered for a few hours—it needs just enough dryness to absorb custard without becoming mushy.
  • Keep your butter genuinely cold for the topping; if your kitchen is warm, chill it back in the freezer for five minutes if it starts sticking together instead of forming crumbs.
Return