Galentines Brunch Strawberry French Toast (Printable Format)

A festive casserole layering strawberries with custard-soaked brioche and a crunchy, golden topping.

# What's Needed:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, 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 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

# 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 dish. Top with half the strawberries. Repeat with remaining bread and strawberries
03 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour evenly over the bread and strawberries, pressing down lightly to soak
04 - Combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in almonds if using
05 - Sprinkle topping evenly over casserole. Cover with foil and refrigerate at least 2 hours or overnight for best results
06 - Preheat oven to 350°F. Remove casserole from refrigerator while oven heats
07 - Bake, covered with foil, for 30 minutes
08 - Uncover and bake an additional 15 minutes until golden and set
09 - Let cool 10 minutes. Dust with powdered sugar and serve warm with maple syrup and extra strawberries

# Expert Advice:

01 -
  • It's a make-ahead miracle: Prep at night, bake in the morning, and nobody has to know you were stressed five minutes before guests arrived.
  • The topping is addictive: That buttery, cinnamon-brown sugar crumble gets golden and crispy while the custard stays soft underneath.
  • Strawberries make it feel fancy: They bleed slightly into the custard, turning everything this dreamy pink color that practically screams Valentine's Day.
  • Feeds a crowd without drama: One casserole serves eight people, and there's something about serving from one big dish that feels more intimate than plating individually.
02 -
  • Cold butter is non-negotiable for the topping: I once used slightly softened butter out of impatience and ended up with a dense, cake-like texture instead of crispy crumbs; straight from the fridge is the only way.
  • Don't skip the resting time: My first attempt with no chilling produced a soggy bottom layer because the bread didn't have time to drink up the custard evenly.
  • The center will jiggle slightly when done: It looks underbaked but isn't; residual heat finishes the cooking as it sits, and overcooked custard tastes rubbery and gross.
03 -
  • Use an offset spatula or cake server to cut and lift portions: It glides through the custard without tearing the bread like a regular knife would.
  • Press the bread down gently when pouring custard: This coaxes the liquid to distribute evenly instead of pooling at the bottom and leaving dry spots.
  • Taste one bite of the custard before baking: You can adjust sweetness or cinnamon at the last second if needed, and you'll feel like a professional baker doing a seasoning check.
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