Spring Brunch Strawberry Toast (Printable Version)

A baked custard and strawberry dish with brioche and cinnamon for a bright spring brunch.

# What You'll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - 1/4 teaspoon salt

→ Fruit

09 - 2 cups fresh strawberries, hulled and sliced

→ Topping

10 - 1/2 cup all-purpose flour
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and cubed

→ Finish

14 - Powdered sugar for dusting, optional
15 - Maple syrup for serving

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish and set aside.
02 - Arrange bread cubes evenly in the prepared baking dish. Scatter sliced strawberries over the bread layer.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Pour custard mixture evenly over bread and strawberries. Gently press down to ensure all bread pieces absorb the custard.
04 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and work into mixture using a pastry cutter or fingertips until texture resembles coarse crumbs. Sprinkle evenly over casserole.
05 - Bake for 40-45 minutes until custard is set and top is golden brown.
06 - Remove from oven and let cool for 10 minutes. Dust with powdered sugar if desired. Serve warm with maple syrup.

# Expert Suggestions:

01 -
  • You can prep it the night before and just slide it into the oven, which means you're actually relaxed when people show up.
  • The custard soaks into every piece of bread while the crumb topping adds just enough texture and sweetness to feel luxurious without being heavy.
02 -
  • If you assemble this the night before, the bread will absorb more custard and everything becomes even more cohesive—but don't bake it cold straight from the fridge; let it sit on the counter for 20 minutes first.
  • The difference between barely-set and perfect is about three minutes, so start checking at 40 minutes by inserting a knife near the center; it should come out clean or with just a trace of custard.
03 -
  • Cut your bread into even cubes—this matters more than you'd think because uneven pieces bake inconsistently and some will be mushy while others stay firm.
  • Use actual cold butter for the topping; softened butter makes everything dense and oily instead of giving you those crispy, crumbly bits people actually crave.
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