Galentines Brunch Strawberry Toast (Print)

Festive strawberry and custard-soaked brioche baked to golden perfection with a crunchy topping.

# Ingredients:

→ Bread & Fruit

01 - 1 large loaf brioche or challah, cut into 1 inch cubes (about 18 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 tsp pure vanilla extract
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp salt

→ Topping

10 - 1/3 cup brown sugar
11 - 1/3 cup all-purpose flour
12 - 1/2 tsp ground cinnamon
13 - 1/4 cup unsalted butter, cold and 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

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Spread half of the bread cubes evenly in the dish. Top with half the strawberries. Repeat with remaining bread and strawberries.
03 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour evenly over the bread and strawberries, pressing down lightly to soak.
04 - Combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in almonds if using.
05 - Sprinkle topping evenly over casserole. Cover with foil and refrigerate at least 2 hours or overnight for best results.
06 - Preheat oven to 350°F. Remove casserole from refrigerator while oven heats.
07 - Bake covered with foil for 30 minutes.
08 - Uncover and bake an additional 15 minutes until golden and set.
09 - Let cool 10 minutes. Dust with powdered sugar and serve warm with maple syrup and extra strawberries.

# Expert Tips:

01 -
  • You can assemble it the night before and just bake it while setting the table—no scrambling or timing stress.
  • It feels fancy and intentional without requiring you to flip individual pieces or babysit a pan.
  • The contrast between the creamy, custardy center and that golden, buttery streusel top is genuinely addictive.
  • Serves eight people from one dish, which means less cleanup and more time with the people you invited.
02 -
  • The overnight chill is not just a suggestion—it changes the texture completely, transforming it from a little soupy to that perfect custardy bite that makes people think you went to culinary school.
  • Use cold butter for the streusel topping; if it's soft or room temperature, the topping becomes dense and greasy instead of golden and crispy.
  • Don't skip the foil during the first 30 minutes of baking—without it, the top browns too fast and the custard inside stays underdone.
03 -
  • If you're nervous about the custard setting, insert a knife near the center when you remove the foil—it should come out almost clean with maybe the tiniest bit of custard coating it, not wet, not completely dry.
  • Use a sharp serrated knife or a bench scraper to cut clean squares; a dull knife drags and makes the layers look messy.
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