Ingredients
Scale
- 1 loaf (12-14 oz) brioche or Challah bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- Butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter to prevent sticking. Place the cubed bread into the prepared dish, spreading it out evenly. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is well-combined and frothy.
- 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 soaks up the liquid. Let it sit for 5 to 10 minutes if you have time. Place the dish in the center rack of the oven and bake for 40 to 45 minutes. The French toast is done when the top is golden brown and the center is set but still slightly bouncy.
- While the French toast bakes, whip the remaining heavy cream and powdered sugar in a bowl until stiff peaks form. Once the bake is finished, let it cool for 5 minutes. Top the warm French toast with a generous layer of sliced strawberries. Slice into squares and serve each portion with a large dollop of the fresh whipped cream and an optional drizzle of maple syrup.
- Cook Time: 60 minutes