Pin There's something about Valentine's Day brunch that makes you want to slow down and actually finish a conversation over coffee. My friend Maya called in a mild panic that February morning—she'd committed to hosting eight people and suddenly realized she needed something that wouldn't trap her in the kitchen while everyone arrived. I suggested this strawberry French toast casserole, which I'd thrown together the night before, half-asleep and hopeful. She made it, pulled it from the oven an hour before guests arrived, and honestly, it became the thing everyone asked about for weeks afterward.
I watched my partner's face when he tasted a bite—he closed his eyes like he was surprised by how comforting it was. Later, his mom asked for the recipe, and it became one of those dishes that somehow made a regular Sunday morning feel like we'd done something intentional together. That's when I realized this casserole wasn't really about impressing anyone; it was about creating a moment where everyone could relax and eat something warm with their hands.
Ingredients
- Brioche or challah (1 large loaf, about 500 g, cut into 2.5 cm cubes): This bread is enriched with eggs and butter, which means it soaks up the custard without falling apart or becoming mushy—it's the foundation of everything good here.
- Fresh strawberries (2 cups, 300 g, hulled and sliced): The acid and brightness cut through the richness beautifully; frozen works in a pinch, but fresh berries give you those pockets of juice that make every bite interesting.
- Large eggs (6): These create the custard structure and bind everything together, so don't skip them or substitute with egg whites.
- Whole milk and heavy cream (2 cups milk, 1 cup cream): The combination creates a custard that's silky without being heavy—milk alone makes it thin, but cream alone feels too much.
- Granulated sugar (1/2 cup, 100 g): Sweetens the custard and helps it caramelize slightly where it touches the bread.
- Pure vanilla extract (2 tsp): Always pure, never imitation—the difference is subtle but real, especially in something as gentle as this.
- Ground cinnamon (1/2 tsp for custard, 1/2 tsp for topping): Adds warmth without announcing itself loudly; it's the background note that makes people ask what they're tasting.
- Salt (1/4 tsp): A small pinch that makes the other flavors more themselves.
- Brown sugar (1/3 cup, 70 g): For the streusel topping; it's softer than granulated sugar and creates a more tender crumb.
- All-purpose flour (1/3 cup, 40 g): Keeps the topping from becoming greasy and gives it structure.
- Unsalted butter, cold and diced (1/4 cup, 55 g): Cold butter is key—it creates pockets in the streusel that brown beautifully and stay crunchy.
- Sliced almonds (1/4 cup, 30 g, optional): These add texture and a subtle nuttiness; skip them if you're feeding someone with a tree nut allergy, but they're genuinely worth including if you can.
- Powdered sugar and maple syrup for serving: The final touches that make it feel like brunch and not just breakfast.
Instructions
- Prepare your dish:
- Grease a 9x13-inch baking dish generously with butter or nonstick spray, getting into the corners where bread likes to stick. This step feels small until you're trying to slide a stuck casserole out of the pan at brunch.
- Layer the bread and berries:
- Spread half the bread cubes in an even layer, then scatter half the strawberries across the top, pressing them slightly into the bread. Repeat with the remaining bread and strawberries in the same calm, even way—you're building a foundation here, not rushing.
- Make the custard:
- In a large bowl, whisk eggs with milk, cream, sugar, vanilla, cinnamon, and salt until the sugar dissolves and everything is smooth. The mixture should smell warm and inviting, like breakfast is already happening.
- Soak the bread:
- Pour the custard slowly and evenly over the bread and berries, then use your fingers or the back of a spoon to press gently downward—you want the bread to absorb the liquid without collapsing. Let it sit while you make the topping; the bread continues soaking as it sits.
- Create the streusel topping:
- In a small bowl, mix brown sugar, flour, and cinnamon together. Add the cold, diced butter and work it in with a pastry cutter, two forks, or your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized bits of butter still visible. Stir in the almonds if using, keeping everything loose and crumbly.
- Assemble and chill:
- Sprinkle the streusel evenly over the casserole, then cover tightly with foil and refrigerate for at least 2 hours, or up to 24 hours. The overnight rest means the bread becomes fully saturated and the flavors meld—it's the secret to why this tastes so much better than rushing it.
- Bake covered:
- Preheat your oven to 350°F (175°C) and let the casserole sit out while the oven heats. Bake covered with foil for 30 minutes—the foil traps steam and keeps the custard from setting too quickly on top.
- Finish baking:
- Remove the foil and bake another 15 minutes until the streusel is golden brown and the custard is set but still slightly jiggly in the very center. You'll know it's ready when it smells like cinnamon and butter and looks like breakfast perfection.
- Rest and serve:
- Let it cool for 10 minutes—this allows the custard to set completely and makes serving much easier. Dust with powdered sugar, slice into squares, and serve warm with maple syrup and extra fresh strawberries.
Pin I made this for a friend who'd just moved into a new place, and it was the first real meal her kitchen had ever made. We sat at her half-empty dining table eating warm squares of this casserole with terrible coffee from a nearby shop, and somehow that moment—the imperfect kitchen, the makeshift breakfast, the way the strawberries tasted like spring—felt more memorable than any perfect dinner party ever could.
Make-Ahead Magic
The beauty of this casserole is that you can assemble it completely the night before, cover it, and forget about it until about an hour before people arrive. No last-minute stress, no wondering if you've timed everything right—just pull it from the fridge, pop it in the oven, and spend those 45 minutes setting the table, brewing proper coffee, or actually looking presentable. I've made this ahead for brunch hosted three hours away, and it traveled perfectly in the car, arriving still ready to bake.
Variations That Work
One Saturday I had croissants leftover from the bakery, and I cut them up and used them instead of brioche—the layers created these incredible crispy pockets mixed with the custardy bits, which honestly might have been an accident that became a preference. You can also swap raspberries or blackberries for strawberries, add cream cheese cubes to the custard for richness and tang, or make the whole thing dairy-free with plant-based milk and butter if that's what your table needs. The formula stays the same, but the feeling changes with what you add.
Storage and Leftovers
Leftover casserole keeps beautifully in the refrigerator for 2 to 3 days, and reheats gently in a 300°F oven for about 15 minutes until warm again. I've found that eating cold squares straight from the fridge the next morning with my coffee is not the worst way to start a day, though it definitely tastes best warm. If you somehow have leftovers longer than three days, freeze them in individual portions and reheat when the craving hits.
- Cover leftovers with foil or plastic wrap to keep them from absorbing fridge smells.
- Reheat gently and don't rush it—high heat will dry out the custard faster than you'd like.
- A drizzle of fresh maple syrup over the reheated portion tastes like you're being nice to yourself.
Pin This casserole sits at that perfect crossroads where it feels special enough for Valentine's Day brunch or a birthday morning, but easy enough that you're not stressed while making it. Serve it warm with coffee, good company, and the understanding that the best meals are the ones where everyone shows up hungry and leaves satisfied.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, refrigerate it covered for at least 2 hours or overnight to allow the custard to soak fully before baking.
- → What types of bread work best?
Brioche or challah provide a tender texture, though French bread or croissants can be used for variation.
- → Can I make this dairy-free?
Substitute plant-based milk and butter alternatives to accommodate dairy-free preferences.
- → What enhances the topping’s texture?
Cold diced butter cut into the brown sugar and flour mixture creates a crumbly, crunchy topping; sliced almonds add extra texture if desired.
- → How is this dish best served?
Serve warm with a dusting of powdered sugar and a drizzle of maple syrup for a sweet finish.