A luscious baked French toast with brioche, strawberries, and a creamy custard for a festive brunch.
# 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 dish. Evenly scatter half of the sliced strawberries over the bread. Top with remaining bread and 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.
