Ingredients
Scale
- 1 pound loaf of Brioche or Challah bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup maple syrup (plus more for serving)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream (for the topping)
- 2 tablespoons powdered sugar
- Butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter to ensure nothing sticks. Take your loaf of Brioche or Challah and cut it into uniform 1-inch cubes. Spread the bread cubes evenly across the bottom of the prepared baking dish. If the bread is a day or two old, that is even better, as it will soak up the custard more effectively.
- In a large mixing bowl, crack the six eggs and whisk them thoroughly. Add the milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until the mixture is completely smooth and the spices are well-distributed. This custard provides the richness and flavor that defines the dish.
- Pour the egg mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread, ensuring every piece is submerged or coated in the liquid. If you have time, let it sit for 10 minutes to soak. Place the dish in the center rack of the oven and bake for 40 to 45 minutes. The French toast should be puffed up and golden brown on top, with the center set but still slightly soft.
- While the French toast bakes, wash and slice your fresh strawberries. In a separate chilled bowl, beat the 1 cup of heavy whipping cream with the powdered sugar until stiff peaks form. You can use a hand mixer or a stand mixer for this. Keep the whipped cream in the refrigerator until you are ready to serve.
- Once the French toast is done, remove it from the oven and let it cool for about 5 minutes. This allows the custard to set further. Scoop generous portions onto plates. Top each serving with a large handful of sliced strawberries and a big dollop of the homemade whipped cream. Drizzle with extra maple syrup if desired and serve immediately while warm.
- Cook Time: 60 minutes