Fresh Strawberry Banana French Toast Recipe

Combine quartered strawberries, 3 tablespoons sugar, 1 teaspoon lemon juice and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Once the berries start to break down (about 4–6 minutes), mash a few with the back of a spoon to thicken slightly.

Simmer until compote is syrupy but still has some fruit pieces, about 3–4 more minutes. Taste and add a little more sugar or lemon if needed.

Remove from heat and let cool slightly; the compote will thicken as it cools. Keep warm or refrigerate if making ahead (reheat gently before serving).

In a shallow wide bowl or pie dish, whisk together eggs, 3 tablespoons milk, 3 tablespoons heavy cream, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon sugar and a pinch of salt until well combined.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt and coat the surface.

Dip each slice of bread (or wedge if slices are cut) into the egg mixture, soaking each side for about 10–15 seconds—do not oversoak or bread may fall apart. Allow excess to drip off.

Place soaked bread on the hot skillet. Cook until golden brown, about 2–3 minutes per side. Add the remaining 1 tablespoon butter to the pan as you cook additional slices to maintain a golden crust.

Transfer cooked French toast to a warm plate and keep in a low oven (about 200°F / 95°C) while you finish remaining slices so all six are warm for assembly.

If not already, cut each slice into two or three wedges so you have six wedges total (if starting with three slices, cut each in half). Arrange six wedges on a serving plate.

Spoon a generous amount (about 1/2 cup) of the warm strawberry compote over the French toast, allowing some syrup to run down the sides.

Scatter the sliced fresh strawberries (1 cup) and banana slices over and between the wedges so fruit is evenly distributed.

Top with whipped cream (about 1 cup) dolloped or piped over the middle. Dust lightly with powdered sugar if desired.

Serve immediately while French toast is warm and compote is slightly warm or room temperature.