Ingredients:

  • 6 large eggs (300 g)
  • 1½ cups (360 ml) whole milk (365 g)
  • ½ cup (120 ml) heavy cream (120 g)
  • ⅓ cup (67 g) granulated sugar
  • 1 tsp (5 ml) pure vanilla extract
  • ½ tsp (1.3 g) ground cinnamon
  • ¼ tsp (1.5 g) fine salt
  • 1 lb (450 g) loaf brioche or challah, cut into 1-inch cubes (about 7 cups)
  • 1 tbsp (14 g) unsalted butter, for greasing the dish
  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup (40 g) powdered sugar
  • ½ tsp (2.5 ml) pure vanilla extract
  • 1 cup (150 g) fresh strawberries, hulled and finely diced
  • ½ cup (75 g) fresh strawberries, hulled and sliced
  • 2 tbsp (25 g) granulated sugar mixed with ½ tsp (1.3 g) ground cinnamon
  • 2 tbsp (16 g) powdered sugar, for dusting (optional)

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease the 9x9-inch dish with the butter.
  2. Cube the 1 lb (450 g) loaf of brioche or challah into 1-inch pieces (about 7 cups). If the bread is very soft and fresh, spread the cubes on a baking sheet and leave them out for 30 minutes, or toast them at 300°F (150°C) for about 10 minutes, until dry to the touch but not browned.
  3. Layer half the bread cubes evenly across the bottom of the dish.
  4. Let the cream cheese soften at room temperature for about 30 minutes. Beat the softened cream cheese, powdered sugar, and vanilla for about 2 minutes, until completely smooth with no lumps.
  5. Fold in the diced strawberries gently with a spatula.
  6. Dollop the filling over the first layer of bread in spoonfuls, then scatter the remaining bread cubes on top so the filling sits between the two layers.
  7. In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt for about 1 minute, until no streaks of egg white remain.
  8. Pour the custard slowly over the bread, pressing the cubes down gently with the back of a spoon so they absorb it. Let the dish stand for 30 minutes, or cover it and refrigerate overnight. The bread should look plump and evenly moistened, with no dry corners.
  9. Scatter the sliced strawberries over the top, then sprinkle with the cinnamon sugar.
  10. Tent the dish loosely with foil and bake at 350°F (180°C) for 25 minutes. If refrigerated overnight, add 5 to 10 minutes.
  11. Remove the foil and bake 20 minutes more, until the top is puffed and golden, the edges look set, and a knife inserted into the center comes out with moist crumbs but no liquid custard. The center should reach 160°F (71°C).
  12. Let the dish rest for 10 minutes so the custard firms up enough to slice cleanly.
  13. Dust with powdered sugar, if you like, and serve.