Galentines Strawberry French Toast (Print Version)

A festive casserole with strawberries, custard-soaked brioche, and a golden crunchy topping, great for brunch.

# What You'll Need:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1-inch cubes (approximately 18 ounces)
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 packed brown sugar
11 - 1/3 cup all-purpose flour
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup cold unsalted butter, diced
14 - 1/4 cup sliced almonds, optional

→ Garnish

15 - Powdered sugar for dusting
16 - Maple syrup for serving
17 - Additional fresh strawberries for serving

# How to Make It:

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 sliced strawberries. Repeat with remaining bread cubes and 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 mixture evenly over the bread and strawberries, pressing down lightly to ensure bread absorbs the liquid.
05 - In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold diced butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in almonds if using.
06 - Sprinkle streusel topping evenly over casserole. Cover with foil and refrigerate for at least 2 hours or overnight for optimal flavor development and texture.
07 - Preheat oven to 350°F. Remove casserole from refrigerator while oven heats.
08 - Bake casserole covered with foil for 30 minutes.
09 - Remove foil and bake for an additional 15 minutes until the topping is golden brown and the casserole is set.
10 - Allow casserole to cool for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup and fresh strawberries.

# Expert Advice:

01 -
  • You can prep it entirely the night before, meaning morning-of panic is completely off the menu.
  • It serves eight people from one dish, so you're not juggling multiple pans or worrying about keeping everything warm.
  • That golden, crunchy streusel topping gives you the texture contrast that makes every bite feel intentional and indulgent.
02 -
  • If you skip the overnight chill and bake this immediately, the bread won't absorb enough custard and you'll end up with a watery, underbaked center—patience really does make the difference here.
  • The streusel topping will continue to brown slightly after you remove the foil, so don't wait for it to look deeply golden while it's still covered; it should just be starting to turn color when the 30 minutes are up.
03 -
  • Use the oven light to check on your casserole near the end of baking; you're looking for the custard to be set around the edges but still have a tiny bit of jiggle in the very center—it will continue to cook slightly as it rests.
  • If your strawberries are particularly juicy, drain them in a colander for 15 minutes before using; otherwise your custard can become too wet and won't set properly.
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