French Toast Combo* Recipe

Make custard

In a shallow wide bowl or pie plate, whisk together the 3 large eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt until smooth and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat. Melt 1 tablespoon butter and 1 teaspoon neutral oil in the pan (the oil helps prevent burning). Working with one slice at a time, lay a slice of bread into the custard and let it soak 20–30 seconds per side, pressing gently so the custard soaks into the center but the slice stays intact. Repeat with all three slices.

Cook

Add the remaining 1 tablespoon butter to the skillet. Place soaked slices in the hot pan (do not overcrowd) and cook 3–4 minutes per side, or until deep golden brown and slightly crisp on the edges. Adjust heat as needed so they cook through without burning. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while preparing toppings.

While the French toast cooks, hull and slice the fresh strawberries. Place them in a bowl, sprinkle with 1 teaspoon granulated sugar and 1 teaspoon lemon juice, and toss gently. Let macerate for 5–10 minutes to release juices and develop flavor. If you prefer a saucier topping, lightly mash a few pieces with the back of a spoon.

Chill a small mixing bowl and beaters (optional) for a few minutes. Pour 3 tablespoons heavy whipping cream into the bowl, add 1 teaspoon powdered sugar and 1 teaspoon vanilla extract. Whip by hand or with an electric mixer until soft peaks form, about 1–2 minutes. Do not overwhip; stop when cream holds shape but is still smooth.

Stack or fan the three French toast slices on a serving plate. Spoon the macerated strawberries and their juices over the top and around the plate. Dollop or pipe the freshly whipped cream over the strawberries. Drizzle with maple syrup to taste and dust lightly with confectioners' sugar if desired. Serve immediately.