Description
This Strawberry French Toast Casserole is the perfect make-ahead breakfast or brunch dish. Loaded with fresh strawberries, sweet custard-soaked bread, and a crispy golden topping, it’s a delightful twist on traditional French toast. Perfect for holidays, weekend brunches, or any special occasion!
Ingredients
Scale
For the casserole:
- 1 loaf (about 14 oz / 400 g) brioche or French bread, cut into 1-inch cubes
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 6 large eggs
- 2 cups (475 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the topping:
- 1/3 cup (40 g) all-purpose flour
- 1/3 cup (70 g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup (55 g) unsalted butter, cold and cubed
- 1/2 cup (75 g) sliced almonds (optional, for crunch)
For serving:
- Fresh strawberries
- Maple syrup
- Powdered sugar
Instructions
- Prepare the bread and strawberries:
- Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Place half of the bread cubes evenly in the baking dish. Layer with half of the sliced strawberries. Repeat with the remaining bread and strawberries.
- Make the custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour the custard mixture evenly over the bread and strawberries, pressing the bread gently to help it soak up the custard.
- Chill the casserole (optional but recommended):
- Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or ideally overnight. This allows the bread to absorb all the custard.
- Make the crumble topping:
- In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cubed butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Stir in the sliced almonds if using.
- Bake:
- Preheat your oven to 350°F (175°C).
- Sprinkle the crumble topping evenly over the casserole.
- Bake uncovered for 40–45 minutes, or until the top is golden and the custard is set. If the top browns too quickly, cover loosely with foil.
- Serve:
- Let the casserole cool for 5–10 minutes before serving.
- Dust with powdered sugar, drizzle with maple syrup, and top with extra fresh strawberries for a beautiful finish.
Notes
- Bread choice: Brioche, challah, or French bread works best as they soak up the custard without getting too mushy.
- Make-ahead: Assemble the casserole the night before and refrigerate overnight for an easy morning bake.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
- Add-ins: For extra flavor, add a handful of blueberries or raspberries along with the strawberries. A dollop of whipped cream is also a delicious topping!