Baked custard-soaked bread with strawberries and cinnamon, topped with buttery crumb, perfect for spring brunch.
# What You'll Need:
→ Bread & Dairy
01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Fruit
09 - 2 cups fresh strawberries, hulled and sliced
→ Topping
10 - 1/2 cup all-purpose flour
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and cubed
→ Finish
14 - Powdered sugar for dusting, optional
15 - Maple syrup for serving
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish and arrange bread cubes evenly in the bottom. Scatter sliced strawberries over the bread layer.
02 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.
03 - Pour the custard mixture evenly over the bread and strawberries. Gently press down to ensure all bread pieces soak up the custard completely.
04 - In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use a pastry cutter or fingertips to work the butter into the mixture until it resembles coarse crumbs. Sprinkle evenly over the casserole.
05 - Bake for 40 to 45 minutes, until the custard is set and the top is golden brown.
06 - Allow to cool for 10 minutes before dusting with powdered sugar. Serve warm with maple syrup.
