Strawberry French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish large enough to hold a slice of bread, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and sea salt until homogeneous and slightly frothy. Set aside for 5 minutes so cinnamon and sugar dissolve and flavors meld.

Optional cream cheese filling

If using the cream cheese filling, in a small bowl beat the softened cream cheese with 1 tablespoon powdered sugar until smooth. Spread about 1 tablespoon of the sweetened cream cheese on the underside of 4 bread slices, then top with the remaining 4 slices to make 4 sandwiches (this yields stuffed French toast). If not stuffing, proceed with single slices.

Place the quartered strawberries, granulated sugar (for compote), lemon juice, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Once the strawberries release juices and the mixture thickens slightly (about 6–8 minutes), mash a few pieces with the back of a spoon to a chunky sauce consistency. Remove from heat and set aside; it will thicken a bit more as it cools.

If you prefer a quicker fresh topping rather than cooked compote, toss the strawberries with the sugar and lemon juice and let macerate for 10–15 minutes at room temperature.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and allow it to melt and foam. Reduce heat to medium-low so the surface stays hot but not scorching.

One at a time, dip each bread slice (or sandwich) into the custard, allowing it to soak 10–15 seconds per side for single slices, or 20–30 seconds per side for stuffed sandwiches — do not oversoak to the point of falling apart. Let excess drip back into the bowl.

Place soaked slices on the hot skillet. Cook until golden brown and set, about 3–4 minutes per side for single slices (4–5 minutes per side for stuffed). Add more butter (remaining 1 tablespoon) to the pan as needed between batches to prevent sticking and to promote even browning.

Transfer cooked French toast to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining slices so all are served hot.

Rewarm the strawberry compote briefly if it has cooled and you prefer it warm (30–60 seconds over low heat or in microwave for 20 seconds). Stir in maple syrup if you like a looser sauce, or reserve syrup for drizzling separately.

To plate, place 2 slices (or 1 stuffed sandwich halved) of French toast on each plate. Spoon 3–4 tablespoons of strawberry compote over the top, drizzle with additional maple syrup to taste, and add a pat of unsalted butter or a dollop of whipped cream if using.

Dust lightly with powdered sugar and garnish with fresh mint leaves. Serve immediately.