Spring Brunch Strawberry Toast (Printable)

Fluffy brioche baked with strawberries and custard for a bright spring brunch.

# 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

# How to Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the prepared 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 extract, 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 powdered sugar.

# Expert Suggestions:

01 -
  • Make it the night before and your morning stress practically disappears, leaving you to actually enjoy your guests instead of flipping things in a pan.
  • It looks like you've spent hours in the kitchen when really you've barely lifted a finger, which feels like the ultimate kitchen hack.
  • The strawberries sink into the custard and create these pockets of jammy sweetness that hit different every single bite.
02 -
  • Day-old bread is absolutely critical because fresh bread will disintegrate into pudding, while stale bread holds its shape and creates pockets for the custard to settle into.
  • If your custard looks separated or broken when you pour it, it means the dairy was too cold and the eggs started cooking—let it come to room temperature before pouring, or start over with room-temperature ingredients.
  • The overnight refrigeration isn't just for convenience; it's when the bread actually absorbs the custard instead of sitting on top of it like a sponge that hasn't been submerged yet.
03 -
  • Room-temperature ingredients whisk together smoothly without creating chunks or separated spots in your custard, so pull your eggs and dairy out of the fridge 20 minutes before you start.
  • That golden-brown top is what makes people reach for seconds—don't cover it with foil or it'll steam instead of baking, so watch it in those final minutes instead.
  • Leftover slices reheat beautifully in a 300-degree oven for about 10 minutes, and they honestly taste even better the next day once all the flavors have fully married together.
Go Back