By Jennifer Alexander Ruple

French Toast Brunch Bake is everything you want in a springtime celebration dish. It’s comforting, festive, and irresistibly delicious. Cubes of cinnamon bread soak up a custardy base then are baked until golden with pockets of brown sugary goodness and a delightful crunch from toasted pecans. For the finish, serve this brunch bake with a bright, fresh Strawberry Compote (chunky fruit sauce). Whether you’re gathering for Easter, celebrating a birthday, or treating Mom on her special day, this make‑ahead brunch dish brings warmth, ease and happiness to the table.

French Toast Brunch Bake

Ingredients

9 servings 
16 ounce loaf cinnamon swirl bread, cubed
6 eggs
1 ¾ cups milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup unsalted butter
½ cup brown sugar
¼ cup chopped pecans

Instructions

Coat a 9 x 13 dish with baking spray. Spread the bread cubes evenly over the bottom of the dish. Set aside.

In a large bowl, whisk together eggs, milk, cinnamon, vanilla, cloves, nutmeg and salt. Pour the mixture over the bread, pressing the bread down gently so it absorbs the egg mixture.

In a small saucepan, melt butter and whisk in brown sugar until melted. Pour over bread. Sprinkle with pecans.

Cover the dish with foil and refrigerate overnight. Bake in a 350° oven for 25 minutes with the foil on. Remove the foil and bake an additional 20 minutes.

Let the dish rest for 15 minutes before slicing. Serve with warm Strawberry Compote.

Fresh Strawberry Compote

Ingredients

1 pound strawberries, sliced
¼ cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
½ teaspoon vanilla extract
Pinch of salt

Instructions

In a medium saucepan, combine ⅔ of the strawberries and the sugar. Set aside.

In a small bowl, combine lemon juice, cornstarch, vanilla and salt. Whisk together until it is completely smooth and then add it to the strawberries. Stir the mixture over medium heat until it begins to boil. 

Reduce the heat and stir for 4 to 5 minutes, or until the berries have softened and the compote has thickened. It will thicken more as it cools.

Remove the compote from the heat and stir in the remaining 1/3 of the strawberries.