Spring Brunch Strawberry Toast (Printable Version)

A vibrant brunch dish with fresh strawberries, brioche cubes, custard, and crunchy almond topping.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf brioche or challah, cut into 1-inch cubes (about 14 oz)
02 - 2 cups fresh strawberries, hulled and sliced

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 1/3 cup sliced almonds
12 - 2 tablespoons turbinado sugar or coarse sugar

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the baking dish. Scatter half of the sliced strawberries over the bread. Repeat with remaining bread and strawberries, layering them evenly.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
04 - Pour the custard mixture evenly over the bread and strawberries, pressing gently to help the bread absorb the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for best results.
06 - Preheat the oven to 350°F.
07 - Uncover the baking dish. Drizzle the melted butter over the top, then sprinkle with sliced almonds and turbinado sugar.
08 - Bake for 40–45 minutes, or until the top is golden brown and the center is set.
09 - Let rest for 10 minutes before slicing. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • Make it entirely the night before and let the oven do the work while you sip coffee with your guests.
  • It's elegant enough for impressing people but easy enough that you won't stress about pulling it off.
  • Fresh strawberries and warm spices create this magical spring flavor that somehow feels both comforting and bright.
02 -
  • Day-old or slightly stale bread is actually your friend here—it soaks up the custard better than fresh bread, which can turn mushy or blow apart.
  • Don't skip the chilling step; it's not just about convenience, it fundamentally changes the texture and allows the bread to absorb the custard properly instead of floating on top of it.
  • The bake time varies based on your oven, so start checking around 35 minutes—the center should jiggle just slightly when you nudge the pan.
03 -
  • If you want extra indulgence, fold 1/2 cup (85 g) of white chocolate chips into the custard mixture just before pouring—they melt slightly and add a subtle richness.
  • A light sparkling wine or mimosa pairs beautifully with this, as does good strong coffee; the acidity or bitterness cuts through the richness in the best way.
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