Strawberry Almond French Toast Casserole

Strawberry almond French toast bake topped with fresh strawberries and powdered sugar.

Strawberry Almond French Toast Casserole

This brioche french toast casserole layers buttery brioche cubes with a cinnamon egg custard, fresh strawberries, and melty pockets of marzipan. Assemble it the night before for an easy overnight french toast casserole that bakes up golden and custardy for brunch.

Course Breakfast

Cuisine American

Keyword Almond, Breakfast, brioche french toast casserole, Casserole, Easy Recipes, Easy to Bake, Easy to Make, French Toast, overnight french toast casserole, Quick and Easy Recipe, Strawberries, Strawberry, strawberry french toast casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 427kcal

Equipment

Ingredients

Let's gather the ingredients!

1 loaf brioche bread sliced into cubes
6 large eggs
1 cup whole milk
¼ cup granulated sugar
1 tsp vanilla extract
1½ tsp cinnamon ground
1 cup fresh strawberries sliced
¼ cup marzipan cubed
Maple syrup for serving
Powdered sugar for garnish

Instructions

Let's Begin!

Grease a 9x13-inch baking dish with butter or non-stick cooking spray. Arrange the cubed brioche bread in the baking dish in an even layer.
In a large mixing bowl, whisk together the eggs, milk, coconut sugar, vanilla extract, marzipan, and ground cinnamon until well combined.
Pour the egg mixture evenly over half the cubed brioche loaf, making sure all pieces are coated. Gently press down on the bread to help it absorb the liquid.
Sprinkle the sliced fresh strawberries evenly over the top of the bread mixture. Repeat for one more layer
Cover the baking dish with foil and refrigerate for at least 2 hours, or overnight, to allow the bread to soak up the egg mixture.
Preheat your oven to 350°F (175°C).
Remove the plastic wrap from the baking dish and bake in the preheated oven for 35-40 minutes, or until the French toast bake is golden brown and set in the center.
Once baked, remove the French toast bake from the oven and let it cool for a few minutes. Serve warm with maple syrup drizzled over the top. Optionally, dust with powdered sugar before serving.

Notes

Bread: Slightly stale brioche absorbs the custard best. Challah is the next best substitute.

No marzipan: Add 1/2 teaspoon almond extract to the custard and scatter sliced almonds on top before baking.

Strawberries: Use fresh berries. If using frozen, thaw completely, drain, and pat dry so the casserole does not turn watery.

Storing: Refrigerate leftovers covered for up to 3 days. Reheat portions in the microwave for 45 to 60 seconds or covered at 300 degrees F.

Nutrition