Strawberry French Toast Recipe

Make the custard

In a shallow wide bowl or baking dish, whisk together 4 large eggs until smooth. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until fully combined and slightly frothy. Taste and adjust sweetness if desired.

Set the custard aside at room temperature while you prepare the compote and heat the pan. If custard sits more than 30 minutes, whisk again before using.

Cook the strawberries

In a small saucepan over medium heat combine 2 cups quartered fresh strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until berries begin to break down and the mixture thickens slightly.

Remove from heat and stir in 1/2 teaspoon vanilla extract. Taste and add a pinch more sugar or lemon if needed. Keep warm or transfer to a small bowl and cover to keep warm while you cook the French toast.

Prep the bread

Arrange 8 slices of brioche or challah on a sheet tray. If slices are very fresh and soft, dry them on the tray in a 300°F (150°C) oven for 6–8 minutes to firm slightly (optional). This helps them hold up when soaked.

Soak the bread

Working 2–3 slices at a time, submerge each slice in the custard for about 10–15 seconds per side, allowing the liquid to absorb but not become falling-apart soggy. Let excess drip back into the bowl.

Cook the French toast

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat. Place the soaked bread slices in the skillet (do not overcrowd). Cook 2.5–3 minutes per side, or until golden brown and set, adding additional butter (about 1 tablespoon) as needed for the second batch. Adjust heat to prevent burning; inside should be custardy but cooked through.

Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Assemble

Stack 2 slices of French toast per serving on plates. Spoon warm strawberry compote over the top (about 3–4 tablespoons per serving). Add a handful of sliced fresh strawberries for texture and freshness.

Garnish and serve

Dust with powdered sugar, drizzle with maple syrup to taste (about 1–2 tablespoons per serving), and garnish with fresh mint leaves if using. Serve immediately while warm.