French Toast Recipe
thick-sliced challah, cinnamon, strawberries, agave nectar, whipped cream
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Ingredients
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French toast base
Cooking & finishing
Fruit & garnish
Method
French toast base
- 1
Make the custard
In a shallow wide bowl or baking dish large enough to hold one slice of bread flat, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until fully combined and slightly frothy.
- 2
Soak the challah
Arrange 8 thick slices of challah on a baking sheet. One at a time, submerge a slice in the custard for 20–30 seconds per side, pressing gently so the bread absorbs custard but doesn't become soggy—thicker slices may need the full time. Transfer each soaked slice to a separate plate or rack while you heat the pan.
Cooking & finishing
- 3
Heat the pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter; when the butter foams and just begins to brown, reduce heat to medium-low to prevent over-browning.
- 4
Cook the French toast
Add soaked challah slices in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side, or until deep golden brown and set in the center. Add the remaining 1 tablespoon butter between batches if needed. Keep cooked slices warm on a foil-lined baking sheet in a 200°F (95°C) oven while you finish the rest.
- 5
Finish with agave
Arrange warm French toast on plates. Drizzle about 1/2 tablespoon agave nectar per slice (adjust to taste) or warm the agave briefly in the microwave to make it easier to drizzle. Optionally dust with 1 tablespoon powdered sugar over all slices.
Fruit & garnish
- 6
Prepare strawberries
Hull and slice 2 cups fresh strawberries. Place in a bowl with 1 teaspoon granulated sugar and 1 teaspoon fresh lemon juice, toss gently, and let macerate for 5–10 minutes so juices form and flavor brightens.
- 7
Assemble and serve
Top each stack or slice of French toast with a generous spoonful of macerated strawberries and a dollop (about 1/4 cup) of whipped cream. Drizzle remaining agave nectar over the top if desired. Serve immediately while warm.