Galentines Strawberry French Toast (Printable version)

Sweet strawberries combined with custard-soaked brioche and a golden crumbly topping for a festive brunch.

# What You Need:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1-inch cubes (approximately 1 pound)
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 garnish

# How to Make It:

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 strawberry slices. Repeat with remaining bread cubes and strawberries.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. Pour evenly over bread and strawberries, pressing down lightly to ensure even soaking.
04 - In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold diced butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs. Stir in almonds if using.
05 - Sprinkle streusel topping evenly over the casserole. Cover with aluminum foil and refrigerate for at least 2 hours or overnight for optimal flavor development.
06 - Preheat oven to 350°F. Remove casserole from refrigerator and allow to sit at room temperature while oven reaches temperature.
07 - Bake casserole covered with foil for 30 minutes until custard begins to set.
08 - Remove foil and bake for an additional 15 minutes until golden brown and custard is fully set.
09 - 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 takes the pressure off morning cooking and lets you actually enjoy your guests.
  • One dish feeds a crowd, meaning less cleanup and more time lingering at the table with people you love.
  • The contrast between creamy custard, soft fruit, and crunchy topping in every bite feels restaurant-worthy but requires only basic kitchen skills.
02 -
  • Don't skip the refrigeration time—it's not a suggestion but a necessity; the bread needs hours to properly absorb the custard or you'll end up with soggy bread swimming in liquid instead of tender, custardy bites.
  • The casserole will look slightly underdone when it comes out of the oven, but that's exactly right; it continues to set as it cools and firms up perfectly after resting.
  • Room temperature eggs whisk into the milk and cream far more smoothly than cold ones, which prevents lumps and ensures an even custard throughout.
03 -
  • Cut your brioche into uniform cubes so everything cooks at the same rate and the texture throughout is consistent from top to bottom.
  • If your strawberries release too much liquid as they sit, toss them gently with the sugar just before layering rather than hours ahead, or they'll become mushy and weep into the custard.
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