Baked French Toast with Strawberries & Vanilla Syrup

I had never tried French toast until my first trip to the U.S., when I visited Miami for a Norwegian magazine. After a long day on the set, the whole crew went to a diner for dinner. Everyone else ordered burgers and fries, but I spotted French toast on the breakfast menu and was intrigued. I immediately fell in love with the savory, dense egginess of the bread and the delightful and decadent sweetness of the toppings and syrup.

My version of French toast is done casserole-style. Preparing the casserole at least 1 hour in advance, or preferably the night before, gives the bread time to soak up all the goodness of the custard to ensure a dense and moist result. I top it with fresh strawberries, which pair wonderfully with my vanilla simple syrup.

Serves 4

•   Butter for the pan
• 1 brioche loaf (about 1 pound)
• 1½ cups whole milk
• 4 large eggs
• 1 teaspoon vanilla extract
•   Pinch of salt
• 1 tablespoon granulated sugar
• Syrup
• 1 vanilla bean
• 1 cup water
• 1 cup granulated sugar
•   Strawberries, hulled and quartered, for serving

1. Butter a 9-inch square baking dish.

2. Cut 6 slices of the brioche about ½ inch thick. Cut the rest into 1-inch cubes. Place the cubes in the baking dish.

3. Using a star-shaped cookie cutter, cut out stars (or simply use a juice glass to cut circles) from the 6 slices of bread. Place them on top of the cubes in the dish.

4. In a medium bowl, thoroughly mix together the milk, eggs, vanilla, and salt.

5. Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover and refrigerate for at least 1 hour or up to overnight so the liquid is completely absorbed.

6. Preheat the oven to 350°F, with a rack in the middle position.

7. Sprinkle the top of the french toast casserole with the sugar. Bake until golden, about 35 minutes.

8. To make the syrup: Halve the vanilla bean lengthwise and scrape out the seeds using a small knife. Discard the pod.

9. In a small saucepan, bring the water, sugar, and vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly.

10. Serve the French toast warm, topped with the strawberries and warm vanilla syrup.