# What You'll Need:
→ Bread & Fruit
01 - 1 large loaf brioche or challah, cut into 1-inch cubes (approximately 18 ounces)
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 - Fresh strawberries for garnish
# How to Prepare:
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, cream, sugar, vanilla extract, cinnamon, and salt until well combined. Pour the custard mixture evenly over the bread and strawberries, pressing down lightly to ensure thorough soaking.
04 - Combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in sliced almonds if desired.
05 - Sprinkle the streusel topping evenly over the casserole. Cover with foil and refrigerate for at least 2 hours, or preferably overnight for optimal flavor development and texture.
06 - Preheat oven to 350°F. Remove casserole from refrigerator while oven heats. Bake covered with foil for 30 minutes.
07 - Uncover the casserole and bake for an additional 15 minutes until the top is golden brown and the custard is set.
08 - Allow casserole to cool for 10 minutes. Dust with powdered sugar and serve warm with maple syrup and additional fresh strawberries.
