Mothers Day Strawberry French Toast (Printable Version)

A make-ahead baked French toast with brioche, fresh strawberries, creamy custard, and almond topping.

# What You’ll Need:

→ Bread & Fruit

01 - 1 loaf brioche or challah bread (about 16 oz), 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 sliced almonds
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons turbinado or coarse sugar

→ To Serve

13 - Powdered sugar for dusting
14 - Maple syrup

# Step-by-Step Guide:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the prepared dish. Evenly scatter half of the sliced strawberries over the bread. Top with remaining bread cubes and finish with remaining strawberries.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
04 - Pour custard evenly over bread and strawberries, pressing down gently to ensure bread absorbs the liquid throughout.
05 - Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for optimal results.
06 - Preheat oven to 350°F.
07 - Sprinkle sliced almonds and turbinado sugar over the top. Drizzle with melted butter.
08 - Bake uncovered for 40 to 45 minutes until golden brown and set in the center. If the top browns too quickly, tent loosely with foil.
09 - Let cool for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup.

# Additional Tips::

01 -
  • It bakes hands-off while you pour coffee and set the table, unlike traditional French toast that demands constant attention.
  • The overnight soak transforms ordinary bread into something impossibly custardy and luxurious without any real skill involved.
  • Fresh strawberries stay juicy and bright, not mushy, because they release their sweetness slowly into the custard as it chills.
02 -
  • Overnight chilling is not optional if you want the bread to actually soak up custard—one hour works, but it won't have that same luxurious texture.
  • Tenting with foil is a gift when the top starts browning too fast; it lets the center catch up without burning the almonds.
03 -
  • Slice the bread when it's still cold from the store if possible—day-old brioche cuts cleaner and absorbs custard more evenly than fresh bread that wants to compress.
  • If you forgot to chill overnight, even 30 minutes at room temperature before baking helps the bread absorb more custard, though it won't be quite as good as the real thing.
Go Back