French Toast Platter Recipe
Make French Toast Platter Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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French toast
Fruit & toppings
Garnish & finish
Method
French toast
- 1
Prepare the custard
In a large shallow bowl or baking dish combine 6 large eggs, 1.5 cups whole milk, 1/2 cup heavy cream (if using), 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon fine salt. Whisk vigorously until smooth and slightly frothy so the sugar is dissolved and cinnamon is evenly distributed.
- 2
Soak the bread
Place 8 thick slices of brioche or challah in a single layer in the custard. Allow each slice to soak 20–30 seconds per side for a quick soak (for fresher bread) or up to 1 minute per side for very stale bread. The goal is to allow custard to penetrate but not make the slices falling-apart soggy. Transfer soaked slices to a wire rack briefly (1–2 minutes) to let excess drip off.
- 3
Heat the pan
Heat a large cast-iron skillet or nonstick pan over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When the butter foams and subsides and the pan is hot (test by flicking a bit of custard—should sizzle gently), reduce heat to medium-low for even cooking.
- 4
Cook the slices
Work in batches to avoid crowding. Place soaked slices in the skillet and cook 3–4 minutes per side, pressing gently with a spatula for even contact. Look for a deep golden-brown crust and cooked-through center. Add more butter (about 1 tablespoon) between batches as needed. If slices brown too quickly, lower heat and finish in a 325°F (160°C) oven for 4–6 minutes.
- 5
Keep warm
Transfer cooked French toast to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining slices. Brush lightly with 1 tablespoon melted butter just before plating for shine and flavor.
Fruit & toppings
- 6
Prepare fruit
While the toast cooks, hull and quarter 1 cup of strawberries, leaving the smaller berries whole. Slice 2 bananas on the diagonal. Combine berries and banana slices in a bowl. If you like, toss with a teaspoon of lemon juice and 1 teaspoon of maple syrup to macerate briefly (5–10 minutes) for extra juiciness.
- 7
Warm maple syrup (optional)
Place 1 cup maple syrup in a small saucepan and warm over low heat for 2–3 minutes to meld flavor. Do not boil. Keep warm on the lowest burner setting or in a small warmed pitcher.
- 8
Prepare yogurt/mascarpone and nuts
Spoon 1 cup Greek yogurt or mascarpone into a small serving bowl; if using mascarpone, whisk with 1 teaspoon maple syrup and a pinch of salt for spreadability. Lightly toast 1/2 cup chopped pecans or walnuts in a dry skillet over medium heat, stirring for 2–3 minutes until fragrant. Remove from heat and let cool.
Garnish & finish
- 9
Assemble the platter
Arrange 8 slices of French toast on a large serving platter, slightly overlapping. Spoon macerated berries and banana slices across the center or in small piles around the toast. Add dollops of Greek yogurt or mascarpone in a couple of spots. Sprinkle toasted nuts over the fruit and toast.
- 10