Double Stack French Toast Recipe

Prepare batter

In a shallow wide bowl or pie dish 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 salt until well combined and slightly frothy.

Soak bread

Lay the 8 slices of thick-sliced brioche or challah on a rack or cutting board. Dip each slice into the batter for 10–15 seconds per side, letting excess drip back into the dish. For extra custardy interior, allow slices to rest in the batter for 30–60 seconds per side, but avoid oversaturating so they hold together for stacking.

Cook

Heat a large skillet or griddle over medium heat and melt 1 tablespoon unsalted butter; reserve the other tablespoon. When hot, cook 2–3 slices at a time (do not crowd) for 2–3 minutes per side or until golden brown and slightly crisp at edges. Transfer cooked slices to a wire rack set over a baking sheet and keep warm in a 200°F (90–95°C) oven while you finish remaining slices, adding more butter as needed.

While toast is warm, combine 1/2 cup granulated sugar, 2 teaspoons ground cinnamon and 1 teaspoon grated orange zest (optional) in a shallow dish. Working quickly while each slice is warm, sprinkle or lightly press both sides of each toast into the cinnamon-sugar so the coating adheres. For the double stack, coat all slices you’ll stack: two slices per stack (so 4 stacks total if using 8 slices).

Toss 2 cups sliced strawberries with 1 tablespoon powdered sugar and 1 teaspoon lemon juice. Let sit 5–10 minutes so berries release some juice but still hold shape. If you prefer a syrupier topping, gently mash 1/4 of the berries with a fork to create a macerated sauce.

Warm 1/2 cup maple syrup gently in a small saucepan or microwave until just warm (do not boil). Warm the 1/2 cup caramel sauce with 1 tablespoon butter in a small saucepan over low heat, stirring until smooth; stir in 1/4 teaspoon sea salt if using for a salted-caramel flavor. Keep both sauces warm until serving.

Build each double stack: place one cinnamon-sugar coated toast slice on a plate, spoon a tablespoon or two of macerated strawberries across the center, top with a second coated toast slice to form a double stack. Repeat for remaining stacks.

Drizzle each stack with warm maple syrup and then with warm caramel sauce. Dust with 1–2 tablespoons powdered sugar, scatter toasted almonds or chopped pecans if using, and tuck a mint leaf beside the stack for color.

Serve immediately while warm so the coating stays crisp and the sauces are fluid. Leftovers can be refrigerated and reheated gently in a 325°F oven until warm — refresh briefly under the broiler for 30–60 seconds for crisp edges before serving.