Ingredients
Scale
- 1 loaf brioche or challah bread (about 12 slices)
- 4 large eggs
- 2 cups milk (whole or 2% recommended)
- 1 cup fresh strawberries (sliced)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (melted)
- optional whipped cream or powdered sugar (for serving)
Instructions
- Start by prepping the bread. Cut the brioche or challah into 1-inch cubes and place them in a greased 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread cubes, ensuring they’re well soaked. Then, gently fold in the sliced strawberries.
- For the crunchy topping, mix the flour, oats, brown sugar, and melted butter in a separate bowl until crumbly.
- Sprinkle the topping evenly over the bread mixture.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight if you prefer.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the wrap and bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving. Drizzle with maple syrup, or serve with whipped cream if desired.
- Prep Time: 20
- Cook Time: 50