French Toast Recipe

Make the custard

In a shallow wide bowl or baking dish large enough for the brioche, whisk together 4 large eggs, 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 until smooth and slightly frothy.

Prep the brioche

Arrange 8 thick-cut brioche slices in a single layer (work in batches if needed). If slices are very fresh and soft, allow them to sit uncovered for 10–15 minutes or lightly toast one side to help them absorb without falling apart.

Soak the bread: Working one slice at a time, submerge each brioche slice in the custard for 20–30 seconds per side (longer for very thick slices), pressing gently so the custoche soaks into the crumb but the slice remains intact. Let excess drip back into the bowl and place soaked slices on a wire rack for 1–2 minutes while you finish the rest.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and let it melt and begin to foam. Place 2–3 soaked brioche slices in the pan without crowding. Cook until golden brown and set on the bottom, about 2–3 minutes.

Flip each slice and add another tablespoon of butter if the pan has become dry. Cook the second side 1.5–2.5 minutes until golden and cooked through. Adjust heat as needed to prevent burning while ensuring the center is set. Transfer cooked slices to a warm plate and keep loosely tented in foil while you cook remaining slices in batches.

Warm the Nutella briefly: If Nutella is too thick to spread, warm it for 15–20 seconds in a microwave-safe bowl or cup in 10-second intervals, stirring between intervals, until slightly runny but not hot.

Spread 1 tablespoon (or more to taste) of warm Nutella over each cooked brioche slice. For an open-faced stack, place two slices with Nutella between them (Nutella inside) or spread on top of the stack as preferred.

Top with strawberries: Divide 1 cup sliced strawberries evenly over the prepared slices or between stacks. If desired, toss strawberries with 1 teaspoon of sugar or a splash of maple syrup beforehand for extra shine.

Garnish: Dust the assembled French toast with 2 tablespoons powdered sugar using a fine sieve. Add dollops of whipped cream (about 2 tablespoons per serving) or pipe if preferred. Serve extra maple syrup on the side for drizzling.