Ingredients:

  • 1 lb brioche bread, cubed into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 tsp vanilla paste
  • 1/2 tsp ground cinnamon
  • 8 oz cream cheese, softened and cubed
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter for greasing

Instructions:

  1. Cube 1 lb brioche into 1 inch pieces. Note: Using slightly stale bread helps it absorb more liquid without falling apart.
  2. Dehydrate slightly. Spread the cubes on a tray and bake at 300°F for 10 minutes until they feel dry to the touch but not browned.
  3. Prepare the berries. Toss 2 cups sliced strawberries with 1 tbsp lemon juice and a pinch of sugar. Note: This draws out the juices for a natural syrup.
  4. Whisk the custard. Combine 8 eggs, 2 cups milk, 1/2 cup heavy cream, 1/4 cup sugar, vanilla paste, and cinnamon. Whisk until no egg streaks remain.
  5. Grease the dish. Rub 1 tbsp unsalted butter all over a 9x13 baking dish until the surface is visibly coated.
  6. Layer the components. Place half the bread in the dish, followed by half the cream cheese and half the berries.
  7. Repeat the layers. Add the remaining bread, cream cheese, and strawberries until the dish looks full and vibrant.
  8. Infuse the bread. Pour the custard evenly over the top. Press down lightly with a spatula so every piece of bread is submerged.
  9. Bake the casserole. Place in a 350°F oven for 45 minutes until the top is golden and the center is set but still jiggles slightly.
  10. Rest before serving. Let it sit for 5 minutes. Note: This allows the juices to redistribute for a cleaner slice.