Galentines Brunch Strawberry French Toast (Print Version)

A make-ahead strawberry and brioche casserole with custard and a golden topping, perfect for sharing.

# Ingredient List:

→ 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 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

# Recipe Steps:

01 - Grease a 9x13-inch baking dish with butter or nonstick 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 the custard mixture evenly over the bread and strawberries, pressing down lightly to ensure bread absorbs the liquid.
04 - In a small bowl, combine brown sugar, flour, and cinnamon. Using a pastry cutter or your fingertips, cut in the cold diced butter until the mixture resembles coarse crumbs. Stir in sliced almonds if using.
05 - Sprinkle the streusel topping evenly over the casserole. Cover 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. Bake covered with foil for 30 minutes, then uncover and bake an additional 15 minutes until the top is golden and the custard is set.
07 - Allow casserole to cool for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup and additional fresh strawberries.

# Expert Suggestions:

01 -
  • Make-ahead magic: Assemble the night before and simply bake in the morning—no stress, no rush.
  • Crowd-pleasing portions: Yields 8 generous servings, perfect for a brunch gathering.
  • Layered flavors: Creamy custard-soaked brioche, sweet strawberries, and a crunchy cinnamon streusel topping in every bite.
  • Easy difficulty: No special skills required—just layering, whisking, and baking.
  • Vegetarian-friendly: A recipe everyone at the table can enjoy.
02 -
  • Overnight chilling is key: Refrigerating the assembled casserole for at least 2 hours—or ideally overnight—allows the brioche to fully absorb the custard for a richer, more cohesive texture.
  • Cold butter for the streusel: Make sure your butter is cold and diced straight from the refrigerator when making the topping so it stays crumbly and bakes up crisp.
  • Press down gently: After pouring the custard, lightly press the bread into the liquid to ensure even soaking throughout the dish.
  • Check for doneness: The casserole is ready when the top is golden and the center is set—give it a gentle shake; it should not be liquid in the middle.
  • Allergen awareness: This recipe contains eggs, milk/dairy, wheat/gluten, and tree nuts if almonds are used. Always double-check ingredient labels when serving guests with allergies.
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