- 5 eggs
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 (1-pound) loaf day-old white bread, cut into 1-inch cubes
- Butter, for dish
- 1 pound strawberries, sliced
- 1 teaspoon lemon zest
- Crème fraîche, for serving (optional)
In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, salt and cinnamon. Add bread and stir to combine. Let sit for 30 minutes.
Preheat oven to 350° F. Generously butter a 9-inch square baking dish.
Add strawberries and zest to bread mixture; fold gently to combine. Transfer to the prepared dish and cover with foil. Bake until custard is set around the edges, about 1 hour. Remove foil and continue to bake until golden and custard is completely set, an additional 20 minutes. Cool for 30 minutes.
Slice and dollop with crème fraîche, to serve.