Strawberries and Cream French Toast

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Oh my goodness, friends, do I have a treat for you today! This Strawberries and Cream French Toast is what breakfast dreams are made of. Trust me when I say this isn’t your ordinary French toast recipe. It’s that perfect balance of crispy-edged bread soaked in vanilla custard, topped with luscious cream and sweet, juicy strawberries. I’ve been making this for years, and it never fails to bring smiles to the breakfast table. Whether it’s a lazy Sunday morning or you’re hosting a brunch for your favorite people, this dish is a guaranteed crowd-pleaser!

Table of Contents

Why You’ll Love This Recipe

It transforms simple ingredients into something that feels totally indulgent but doesn’t take all morning to prepare
The make-ahead options make it perfect for busy mornings or when you have overnight guests
The combination of warm, custardy bread with cool cream and fresh strawberries creates the most amazing texture contrast
It’s versatile – dress it up for special occasions or keep it casual for family breakfasts

Ingredients

For the French Toast

Thick-sliced bread – I recommend brioche or challah for that perfect custardy center and crispy exterior. Day-old bread works even better as it soaks up the egg mixture without falling apart.
Eggs – These create that rich custard that transforms plain bread into something magical.
Milk – For a silky smooth custard base. Whole milk gives the best flavor, but any milk works.
Heavy cream – Just a splash in the custard mixture adds incredible richness.
Vanilla extract – The secret to that heavenly aroma while cooking.
Cinnamon – For that warm, comforting spice that makes French toast so special.
Salt – Just a pinch enhances all the flavors.
Butter – For cooking and creating those perfectly golden edges.

For the Topping

Fresh strawberries – Look for bright red, fragrant berries for the best flavor.
Sugar – Just enough to bring out the natural sweetness of the berries.
Whipped cream – Light and fluffy, either homemade or store-bought works great.
Maple syrup – The real stuff is worth it for this recipe!
Powdered sugar – For that pretty dusting that makes it look like it came from a fancy brunch spot.

The full ingredient list with measurements will be available in the recipe card below.

How to Make the Recipe

Step 1: Prepare the strawberries

Wash, hull, and slice those gorgeous berries. Toss them with a little sugar and set aside to get all juicy and wonderful while you prepare the French toast. This gives them time to release their natural sweetness – it’s like making a quick strawberry sauce without any cooking!

Step 2: Make the custard mixture

In a wide, shallow bowl, whisk together your eggs, milk, cream, vanilla, cinnamon, and that tiny pinch of salt until well combined. The mixture should be smooth and have a gorgeous vanilla scent – go ahead and take a moment to appreciate that aroma, it’s part of the joy of cooking!

Step 3: Soak the bread

Dip each slice of bread into the custard mixture, allowing it to soak for about 30 seconds per side. Don’t rush this step! You want the bread to absorb the custard but not become so soggy it falls apart. I like to use a fork to gently press the bread down into the mixture.

Step 4: Cook to golden perfection

Melt a generous pat of butter in a large skillet or on a griddle over medium heat. When it’s bubbling (but not brown), add your soaked bread slices. Cook for about 3-4 minutes per side until they’re golden brown and slightly crisp on the outside but still tender in the middle. Work in batches if needed – overcrowding is the enemy of perfectly cooked French toast!

Step 5: Serve with style

Place your gorgeous golden French toast on warmed plates. Top with a generous spoonful of those macerated strawberries, letting all that lovely juice soak into the bread. Add a dollop (or two!) of whipped cream, a drizzle of maple syrup, and a light dusting of powdered sugar. Serve immediately and prepare for the compliments!

Pro Tips for Making the Recipe

The best French toast starts with slightly stale bread – it soaks up the custard without falling apart. If your bread is fresh, try toasting it lightly in the oven for a few minutes to dry it out a bit.
Keep your first batches warm in a 200°F oven while you finish cooking the rest. This way everyone gets to enjoy hot French toast at the same time.
For extra flavor, try adding a tiny splash of almond extract to your custard mixture – it pairs beautifully with the strawberries!
Don’t have strawberries? This recipe works wonderfully with any berry – blueberries, raspberries, or a mixed berry medley all make fantastic alternatives.
If you’re feeling extra indulgent, fold a little mascarpone cheese into your whipped cream for a topping that’s absolutely to die for!

How to Serve

Strawberries and Cream French Toast
served

This Strawberries and Cream French Toast is a star on its own, but if you’re hosting a special brunch, consider serving it alongside:

A platter of crispy bacon or breakfast sausage for a sweet and savory contrast
A bowl of additional fresh fruit to brighten the table
A pitcher of mimosas or fresh-squeezed orange juice
For coffee lovers, a rich, freshly brewed pot of coffee balances the sweetness perfectly

For an extra special touch, set up a French toast bar with additional toppings like chopped nuts, chocolate chips, different fruit options, and flavored syrups. Your guests will feel so pampered!

Make Ahead and Storage

Make Ahead Options

Prepare the custard mixture the night before and store it covered in the refrigerator.
Slice your strawberries and combine with sugar up to 4 hours ahead, keeping them refrigerated.
For a true make-ahead version, prepare the entire French toast recipe, let it cool, and refrigerate. The next morning, reheat in a 350°F oven for about 10 minutes until warmed through.

Storage

Leftover French toast (if there is any!) can be refrigerated for up to 2 days in an airtight container.
To reheat, pop it in the toaster for a quick fix, or for better results, warm it in a 350°F oven for 8-10 minutes.
For the ultimate convenience, you can freeze cooked French toast for up to a month. Just place wax paper between slices before freezing, then reheat from frozen in the toaster or oven.
Store leftover strawberry topping separately in the refrigerator for up to 2 days.

FAQs

What’s the best bread to use for French toast?

Brioche and challah are my top choices because they have a rich, buttery flavor and texture that soaks up the custard beautifully. That said, Texas toast, French bread, or even a good quality sandwich bread will work. The key is using slightly stale bread and slicing it thick – about 3/4 to 1 inch is perfect. Too thin and it falls apart; too thick and the center stays soggy. Trust me, that perfect medium creates the best texture contrast between the crispy exterior and custardy interior!

Can I use frozen strawberries instead of fresh?

Absolutely! While fresh strawberries give that beautiful presentation, frozen strawberries work wonderfully too. Just thaw them completely and drain off some of the excess liquid before mixing with sugar. They’ll actually create more of a sauce-like topping, which is equally delicious in its own way. I sometimes use frozen berries in winter when fresh ones aren’t at their best, and my family still raves about it!

Can I make this recipe dairy-free?

You certainly can! Substitute the milk and cream with your favorite plant-based alternatives – almond milk or coconut milk both work beautifully. For the whipped topping, coconut cream makes a heavenly dairy-free alternative. Just be sure to refrigerate the can overnight, then scoop out the solidified cream on top and whip it with a little powdered sugar. The subtle coconut flavor actually pairs wonderfully with the strawberries!

How do I keep my French toast from getting soggy?

The secret is in the soaking time and cooking temperature. Don’t soak your bread for too long – 20-30 seconds per side is plenty. Also, make sure your pan is at the right temperature – medium heat is perfect. It should sizzle gently when the soaked bread touches the pan but not smoke. Cook each side until golden brown and slightly crisp. If your French toast is still coming out soggy in the middle, try using drier bread or popping the cooked slices in a 350°F oven for a few minutes to dry out the center while keeping the outside crisp. Works like a charm every time!