Galentines Strawberry French Toast (Printable)

A sweet brioche casserole with fresh strawberries, custard, and a crunchy topping for a festive brunch.

# What You Need:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1 inch cubes (approximately 18 oz)
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 - Fresh strawberries for garnish

# Step-by-Step:

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 strawberries. Repeat with remaining bread and strawberries.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined. Pour custard evenly over bread and strawberries, pressing down lightly to ensure thorough soaking.
04 - In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs. Stir in sliced almonds if desired.
05 - Sprinkle crumb topping evenly over casserole. Cover with foil and refrigerate for at least 2 hours or overnight for optimal flavor development and texture.
06 - Preheat oven to 350°F. Remove casserole from refrigerator while oven reaches temperature. Bake covered with foil for 30 minutes.
07 - Remove foil and bake for an additional 15 minutes until top is golden brown and custard is set.
08 - Allow casserole to cool for 10 minutes. Dust generously with powdered sugar. Serve warm with maple syrup and additional fresh strawberries.

# Expert Suggestions:

01 -
  • It's actually relaxing because you make it ahead—the magic happens while you sleep or sip your morning coffee.
  • That crunchy-buttery topping fooled everyone into thinking I'd woken up at 5 a.m., when really I just poured custard over bread the night before.
  • Feeding a crowd becomes effortless; everyone gets exactly the same golden, generous portion without you flipping anything.
02 -
  • Don't skip the overnight resting—I learned this the hard way by baking it after just two hours, and while it was good, it wasn't the unified, fully-soaked masterpiece it became the next morning.
  • Cold butter for the topping is non-negotiable; I once used softened butter thinking it would be easier, and ended up with a dense, sad layer instead of that essential crunch.
03 -
  • Use a sharp knife to cut the brioche—a dull blade tears it and bruises the delicate crumb before it even hits the baking dish.
  • If your eggs are cold from the fridge, whisk them first before adding milk and cream—cold eggs are stubborn and won't incorporate smoothly, leaving you with flecks instead of a silky custard.
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