Strawberries and Cream French Toast
This Strawberries and Cream French Toast is a brunch showstopper — thick, custard-soaked slices of brioche topped with sweet macerated strawberries and pillowy whipped cream.
Equipment
- Large Skillet or Griddle
Ingredients
French Toast Custard
- 4 slices brioche or challah bread preferably day-old, thick cut
- 3 eggs
- 1/2 cup milk whole milk recommended
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 pinch salt
- 2 tbsp butter for cooking
Toppings
- 1 cup fresh strawberries hulled and sliced
- 1 tbsp sugar for macerating strawberries
- 1 cup whipped cream homemade or store-bought
- maple syrup for drizzling
- powdered sugar for dusting
Instructions
- Wash, hull, and slice strawberries. Toss with sugar and set aside to macerate.
- In a shallow bowl, whisk together eggs, milk, cream, vanilla, cinnamon, and salt.
- Dip each bread slice into the custard for about 30 seconds per side. Let excess drip off.
- Melt butter in a skillet over medium heat. Cook soaked bread slices 3–4 minutes per side until golden brown.
- Serve warm with strawberries, whipped cream, maple syrup, and powdered sugar.
Notes
For added indulgence, fold mascarpone into your whipped cream or add almond extract to the custard. Works with any berries!