Mothers Day Strawberry French Toast (Printable Version)

Luscious baked brioche layered with strawberries and creamy custard, ideal for a festive brunch gathering.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 16 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 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

# How-To Steps:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the dish. Evenly scatter half of the sliced strawberries over the bread. Top with the remaining bread and then the rest of the strawberries.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
04 - Pour the custard evenly over the bread and strawberries, pressing down gently to help the bread absorb the liquid.
05 - Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
06 - Preheat the oven to 350°F.
07 - Sprinkle the top with sliced almonds and turbinado sugar. 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.

# Tips for Success:

01 -
  • Easy to prepare in advance, making your morning stress-free.
  • Combines the rich flavor of brioche with fresh strawberries and a vanilla-cinnamon custard for a perfect balance of sweetness and spice.
  • Elegant enough for special occasions like Mother's Day brunch yet simple enough for everyday breakfasts.
  • Versatile—can be adapted with different fruits or dairy-free ingredients.
02 -
  • Chill overnight for the best custard absorption and flavor development.
  • If the top browns too quickly during baking, cover loosely with foil to prevent burning.
  • Use a sturdy bread like brioche or challah to hold its shape and texture after soaking.
  • Press down gently on the bread after custard pour to ensure even soaking.
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