Baked French Toast with Strawberries

Butter for the pan
1 brioche loaf (about 1 lb.)
1-1/2 c. milk
4 large eggs
1 t. vanilla extract
Pinch of salt
1 T. granulated sugar
Strawberries, hulled and quartered, for serving
Maple syrup

Butter a 9" square baking dish.

Cut 6 slices of the brioche and set aside. Cut the rest of the bread into 1" cubes. Place the cubes in the baking dish.

Using a star-shaped cookie cutter, cut out stars from the 6 brioche slices (or use a drinking glass to make circles). Place on top of the cubes in the dish.

In a medium bowl, thoroughly mix together the milk, eggs, vanilla, and salt. Pour over the bread in the dish, pressing down gently so the bread absorbs all the liquid. Cover and refrigerate at least 1 hour or overnight so the liquid is completely absorbed.

Preheat oven to 350 degrees with the rack in the middle position. Sprinkle the top of the casserole with the sugar. Bake until golden, about 35 minutes.

Serve warm, with strawberries and syrup.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 20.