Mothers Day Strawberry French Toast (Printable)

Make-ahead baked layers of brioche and strawberries with creamy custard, topped with almonds and a hint of cinnamon.

# What You Need:

→ Bread & Fruit

01 - 1 loaf brioche or challah bread (about 16 oz), cut into 1-inch cubes
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 sliced almonds
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons turbinado or coarse sugar

→ To Serve

13 - Powdered sugar for dusting
14 - Maple syrup

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the prepared dish. Evenly scatter half of the sliced strawberries over the bread. Top with the remaining bread cubes and then the rest of the strawberries.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
04 - Pour the custard evenly over the bread and strawberries, pressing down gently to help the bread absorb the liquid.
05 - Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for optimal results.
06 - Preheat the oven to 350°F.
07 - Sprinkle the top with sliced almonds and turbinado sugar. Drizzle with melted butter.
08 - Bake uncovered for 40 to 45 minutes, until golden brown and set in the center. If the top browns too quickly, tent loosely with foil.
09 - Let cool for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup.

# Expert Suggestions:

01 -
  • Make it ahead and forget about it—literally the definition of stress-free hosting.
  • One pan means one cleanup, which leaves you time to actually enjoy your guests.
  • It tastes indulgent and special but feels surprisingly straightforward to pull together.
02 -
  • The overnight chill isn't optional if you want true tender results—rushing it to just one hour makes a noticeable difference in texture.
  • Use a 9x13-inch dish; smaller or larger dishes change cooking time and texture unpredictably, and this size was tested for a reason.
03 -
  • Cut your brioche into uniform one-inch cubes so everything bakes at the same rate—uneven pieces lead to some parts being crispy while others are soggy.
  • Whisk your custard mixture until completely smooth; any lumps of egg white or sugar crystallization will bother you when you bite into it.
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