Strawberries and cream baked French toast with lightly sweetened local strawberries and massive dollops of whipped cream makes for a simple, celebratory, and completely delicious springtime brunch!
- 20 ounces brioche, challah, or other enriched bread, cut into 3/4-inch thick slices
- 6 large eggs
- 3 cups whole milk
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
- 2 quarts strawberries, hulled and sliced, (sub berries, cherries, or peaches)
- 1/4 cup sugar, plus 1 tablespoon, divided
- Pinch of salt
- 1 cup heavy whipping cream
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Butter a 9 x 13-inch baking dish.
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In a large bowl, whisk to combine eggs, milk, sugar, cinnamon, salt, and vanilla.
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Dip the challah slices in the egg mixture and carefully arrange in the baking dish on a diagonal. Use the end pieces to prop up the slices. Slowly pour the egg mixture all over the bread. Tip the baking dish slightly to make sure each piece is well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes or as long as overnight.
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Preheat oven to 350 degrees F. Set the baking dish on the counter to come to room temperature. Bake 40 - 50 minutes, or until french toast is puffed up and set in the center with barely golden edges. If needed, tent with foil to prevent edges from getting too brown. Cool 10 minutes.
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Meanwhile, in a medium bowl, mash half the strawberries with 1/4 cup sugar. Fold in remaining berries, add a pinch of salt, and and set aside until ready to serve.
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Beat the cream just until it starts to get pillowy, add 1 tablespoon sugar, and then beat to soft peaks.
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Serve French toast topped with strawberries and their syrup and with giant dollops of whipped cream.
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Leftovers will keep covered in the fridge for 3 days.