Mother’s Day Brunch: Strawberry-Almond French Toast Casserole


Strawberry-Almond French Toast Casserole is a quick, make-ahead recipe, ideal for Sunday or Mother’s Day Brunch and easy enough for Dad or the kids to assemble!


I ran across this recipe in Taste of the South Magazine. The recipe calls for baking this French toast in a 10-inch skillet. I used a 12 x 8 baking dish to serve it at the table for Mom, along with a FTD bouquet, and preferably with a Mimosa!


I used unsweetened vanilla almond milk for a dairy-free alternative for this recipe and some additional vanilla flavor, but use the milk of your choice if you don’t have almond milk.

Strawberry-Almond French Toast Casserole, recipe adapted from Taste of the South

Serves 6 – 8


1 pint strawberries, sliced

1 day-old baguette, thinly sliced (my baguette was 11 oz.)

4 large eggs

4 tablespoons sugar

1 cup unsweetened almond milk (I used unsweetened vanilla almond milk)

1 teaspoon vanilla extract

1⁄2 teaspoon almond extract

Pinch of kosher salt

Sliced almonds, confectioners’ sugar, maple syrup for serving



Preheat oven to 350°.

In a greased 10-inch oven-proof skillet (I used 12 x 8 baking dish), arrange strawberries and bread slices as desired (you can cube the bread rather than slicing if you prefer and layer it in your dish). Set aside.


In a medium bowl, whisk together eggs and sugar until smooth. Whisk in almond milk, extracts, and salt until well combined. Pour mixture over strawberries and bread in prepared pan. Let stand 20 minutes for bread to absorb liquid.


Bake until lightly browned and set, about 35 minutes. Sprinkle with sliced almonds, confectioners’ sugar and maple syrup to serve.


To toast sliced almonds:

Spread almonds in a single layer on cookie sheet in 350°F oven.

Bake  4-5 minutes, watching carefully to prevent burning. Remove almonds from oven when golden brown and transfer from cookie sheet to plate to cool.


You can put this French toast casserole together and cover in the fridge and pull out when ready to bake, or bake ahead and reheat when ready to serve.

You can find a printable recipe, HERE.

Strawberry Bellini

Mom might also enjoy a fresh Strawberry Bellini.  Pureed and strained strawberries mixed with Prosecco (or sparkling water for a nonalcoholic version), garnished with violas and mint.

♥ Happy Mother’s Day ♥

Strawberry-Almond French Toast

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  29 comments for “Mother’s Day Brunch: Strawberry-Almond French Toast Casserole

  1. Michelle
    May 4, 2016 at 6:55 am

    A must make for Mother’s Day brunch or even a great company breakfast! I make this for company with different bread on hand. It is great to make ahead the night before, and just bake the next morning. No fuss, just enjoy!

  2. May 4, 2016 at 7:47 am

    YummY! 🌺

  3. May 4, 2016 at 7:50 am

    Looks beautiful and delicious! And I love that ‘the guys’ can pull this off! Hope you have a beautiful Mother’s Day!
    love and blessings~
    Lynda @ Gates of Crystal

  4. Ellen Stillabower
    May 4, 2016 at 8:06 am

    Ooh! Yummy!!! I can smell the almond now.. 😋😍😋😍

  5. May 4, 2016 at 8:09 am

    I think I’ll print this recipe out and leave it laying around hint hint :) Sounds divine Mary, love the strawberry almond combo!

  6. May 4, 2016 at 8:35 am

    I’ll take the strawberry Bellini with a lovely serving of the strawberry almond French toast, please! What a delightful brunch, Mary, for any time. You’re the best!

  7. May 4, 2016 at 8:49 am

    Not only does this look gorgeous and so is a make ahead and that is what I love to do!….Such a beautiful presentation for Mom…the table is charming…just like the ladies who will be sitting at it!

  8. Lauri
    May 4, 2016 at 10:52 am

    The French toast looks fabulous! I especially love the strawberry covered placemat(?) with the dainty rickrack and crochet edge — very cute! Enjoy your brunch with Mom!

  9. May 4, 2016 at 12:18 pm

    Wonderful recipe! Thank you so much and a very Happy Mother’s Day to all!

  10. May 4, 2016 at 12:31 pm

    This sounds wonderful…thank you!

    My son and one of our close friends can’t indulge in alcoholic beverages due to meds, but we use Martinelly when making Bellinis or Mimosas for them.

  11. May 4, 2016 at 1:18 pm

    Mary, this looks pretty, delicious, and baker friendly. I’m happy to have this recipe. French toast is a favorite around here, and this recipe looks like one that is perfect for a brunch. Thanks for sharing. As always, your photos are perfection!

  12. May 4, 2016 at 1:49 pm

    Mary, a beautiful presentation and I can smell the French toast baking! Pam @ Everyday Living

  13. May 4, 2016 at 4:48 pm

    How lovely, Mary, I pinned it!

  14. May 4, 2016 at 5:41 pm

    Hi, Mary! For some reason, I’m not getting your posts anymore. I re-entered my email address but never got a link to confirm my subscription. I contacted you, but the reply stated it was not my correct address, but it is. Please, help me? I’m missing getting my posts from you!

    • May 5, 2016 at 6:18 am

      Hi Nancie, I’m sorry you’re having trouble! I emailed the support desk and they’re looking into a solution. They said they would email you directly from!

  15. May 4, 2016 at 6:14 pm

    Your dish and the presentation you gave it is just beautiful; this looks like a perfect Mother’s Day brunch, or even breakfast for dinner meal. Thank you!

  16. May 4, 2016 at 9:18 pm

    Thank you!!! I am printing this to have on hand. I will be requesting this too:) It looks delicious as I know it will be. Have a beautiful weekend!! Are you hosting?

  17. Cyndi Raines
    May 4, 2016 at 9:47 pm

    Thanks Mary, this looks very good – pinned it. Will be trying it in the near future. Happy Mother’s Day on Sunday. I know your fur-babies are thrilled they have you for their mama! Hope your mother-in-law has fully recovered. My azalea is in full bloom and my tulip tree is almost there! Happy Mother’s Day to me! hehe

  18. May 5, 2016 at 4:25 am

    Sounds like a great brunch! I love your pretty vintage tea towel too Mary:@)

  19. CherylK
    May 5, 2016 at 4:41 pm

    Hello Mary, I enjoyed this post tremendously. In the photo close-up of the plate with forks on it–do you know the name of the pattern of the fork on the left? I have inherited a set that I am attempting to polish back into loveliness, and I do not know the name! Thanks

    • May 5, 2016 at 7:20 pm

      Thanks, Cheryl. I don’t know the name of the pattern. I picked it up with a handful of assorted knives and forks for $1 each at an antique mall :)

      • CherylK
        May 5, 2016 at 9:27 pm

        I couldn’t relax until I figured it out, so I prowled on Replacements, Ltd. I believe it is called Country Lane. I also spotted the second from left, it is Milady. Your settings at each place on your table are Community Evening Star, which was my silver set from when I married, and I have always loved it! I am eager to get the tarnish off of this new set and begin mixing patterns like you have here. Thanks for responding and have a lovely evening.

      • May 6, 2016 at 5:09 am

        Thanks for your detective work Cheryl! I bought a 95-pc set of Community Evening Star at an antique mall a couple of years ago and love it!

  20. June 7, 2016 at 6:06 pm

    what a pretty dish!

  21. April 21, 2017 at 8:23 am

    Oh wow, Mary, looking at this makes me wish I was your mom :D What a lovely idea. My mom and I are vegan, so I will twitch your recipe a little to our needs :) Thanks for the great idea!


    • April 21, 2017 at 8:23 am

      PS. twitch – > tweak!

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