# What You'll Need:
→ Bread & Fruit
01 - 1 loaf (approximately 14 oz) brioche or challah, cut into 1-inch cubes
02 - 2 cups fresh strawberries, hulled and sliced
→ Custard Mixture
03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
→ Topping
10 - 2 tablespoons unsalted butter, melted
11 - 1/3 cup sliced almonds
12 - 2 tablespoons turbinado sugar or coarse sugar
# How to Make It:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the bread cubes in the baking dish. Scatter half of the sliced strawberries over the bread. Repeat with remaining bread and strawberries, layering evenly.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until fully blended.
04 - Distribute the custard mixture evenly over the bread and strawberries, pressing gently to ensure bread absorbs the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight to enhance flavor and texture.
06 - Preheat oven to 350°F.
07 - Uncover baking dish. Drizzle melted butter over the top, then sprinkle with sliced almonds and turbinado sugar.
08 - Bake for 40–45 minutes, until the top is golden brown and the center is set.
09 - Let rest for 10 minutes before slicing. Serve warm; add maple syrup or powdered sugar if desired.
