French Toast Recipe

Prepare custard

In a shallow baking dish or wide bowl large enough to hold a slice of challah, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat. Briefly dip each 3/4-inch challah slice into the custard, allowing 5–8 seconds per side so the bread absorbs but doesn’t turn soggy. Let excess drip back into the dish and place the slices on a wire rack while you heat the pan.

Cook

Add 1–2 tablespoons unsalted butter and 1 teaspoon neutral oil to the preheated skillet (oil helps prevent burning). When foaming, add 3–4 slices (don’t crowd) and cook 2–3 minutes until deep golden brown, then flip and cook another 1.5–2 minutes. Adjust heat as needed so they brown evenly without burning. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining slices, adding more butter as needed.

Combine 3 cups quartered strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon orange zest (if using) in a bowl. Toss gently to coat. Let sit at room temperature for at least 15–20 minutes (up to 1 hour) so the strawberries release their juices and become syrupy. Stir once or twice during maceration.

In a chilled bowl, combine 8 oz chilled mascarpone, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon zest (optional). Add 1/4 cup cold heavy cream. Using a hand mixer or whisk, beat until smooth and slightly airy, about 30–45 seconds; avoid overbeating or the mascarpone can separate. Taste and adjust sweetness if desired.

Toast 1/2 cup sliced or flaked almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat to stop cooking.

To assemble: place 1–2 slices of warm challah French toast on each plate (depending on size). Spoon 2–4 tablespoons whipped mascarpone onto each stack (or serve dolloped alongside). Top with 1/2 cup macerated strawberries per serving, including some of the syrupy juices. Sprinkle with toasted almonds and dust lightly with 1 teaspoon confectioners' sugar divided among servings. Serve with maple syrup on the side if desired.

Leftovers: Refrigerate whipped mascarpone and macerated strawberries separately in airtight containers for up to 2 days. Reheat French toast gently in a 325°F (160°C) oven for 8–10 minutes or in a toaster oven to refresh.