Ingredients
Custard and Base
- 1 1/2 Cups Whole Milk
- ½ Cup Heavy Cream (can substitute whole milk or half-and-half)
- 6 large Eggs
- 3 TBS Light Brown Sugar
- 2 TBS Unsalted Butter (melted and cooled, plus more for greasing pan)
- 1 tsp Ground Cinnamon
- ½ tsp Vanilla Extract
- ½ tsp Strawberry Extract
- Kosher Salt to taste (about ¼ tsp)
- 1 loaf Brioche Bread (cut into 3/4’’ thick slices; can substitute challah)
Strawberries and Topping
- 2 Cups Strawberries (hulled and sliced, divided)
- 1/3 Cup Walnuts (roughly chopped)
- 5 ½ TBS All Purpose Flour
- 3 TBS Light Brown Sugar (packed)
- 1 ½ TBS Granulated Sugar
- 2 ½ TBS Unsalted Butter (melted)
Instructions
- Grease Casserole Pan: Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter. Set it aside for later use.
- Prepare the French Toast Custard: In a large bowl or deep dish, whisk together the whole milk, heavy cream, eggs, light brown sugar, melted butter, ground cinnamon, vanilla extract, strawberry extract, and ¼ teaspoon kosher salt until fully combined to make the custard base.
- Soak Bread in Custard: Dip each brioche slice into the custard mixture, turning to coat all sides thoroughly, ensuring the bread absorbs the liquid evenly.
- Arrange and Layer Bread in Casserole Dish: Place the coated bread slices vertically in two overlapping rows standing upright in the prepared baking dish. Pour any remaining custard evenly over the arranged bread slices.
- Add Strawberries to Casserole: Tuck 1 cup of the sliced strawberries between the bread slices, distributing them evenly. Sprinkle the remaining cup of strawberries over the top. Cover the casserole tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight. For sturdier breads like sourdough, refrigerate for at least 2 hours or overnight for best results.
- Make the Walnut Streusel Topping: In a medium bowl, whisk together the chopped walnuts, all-purpose flour, light brown sugar, granulated sugar, and ¼ teaspoon kosher salt. Drizzle in the melted butter and stir with a fork until the mixture forms both large and small chunks of streusel. Cover with plastic wrap and set aside until ready to use.
- Preheat Oven and Add Streusel: Remove the French toast casserole from the refrigerator and let it sit at room temperature while you preheat your oven to 375°F (190°C). Sprinkle the walnut streusel topping evenly over the top of the casserole.
- Bake Strawberry French Toast: Bake the casserole in the preheated oven for 55 to 60 minutes, or until puffed and golden brown. To prevent the topping from over-browning, loosely cover the casserole with aluminum foil during the last 15 to 20 minutes as needed.
- Serve Baked French Toast with Strawberries: Remove the casserole from the oven and allow it to cool slightly. Dust with confectioner’s sugar, garnish with additional fresh strawberries, and drizzle with maple syrup. Serve immediately and enjoy!
Notes
- For a richer custard, use a combination of whole milk and heavy cream as suggested, but whole milk or half-and-half can be used alone as a substitute.
- Brioche is preferred for its softness and sweetness, but challah is a good alternative. For sturdier bread like sourdough, extend the refrigeration soak time to at least 2 hours or overnight for better custard absorption.
- Covering the casserole with foil near the end of baking helps prevent excessive browning of the streusel topping.
- This casserole can be prepared the day before and baked fresh in the morning, making it ideal for entertaining.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
