French Toast Recipe

Name: El Chaparro Mexican Bar & Grill - Springs French Toast Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices thick-sliced bread (brioche or challah); 2 pieces large eggs; 1 cups whole milk; 0.25 cups heavy cream; 1 tbs granulated sugar; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.125 tsp fine salt; 2 tbs unsalted butter; 1 tsp neutral oil (canola or vegetable); 0.75 cups strawberries, hulled and halved; 0.75 cups mixed berries (blueberries, raspberries, blackberries); 1 tsp powdered sugar (for dusting, optional); 0.5 cups whipped cream (fresh or canned); 0.5 cups maple syrup or pancake syrup; 0.5 tsp lemon zest (optional, for berries); 1 tsp sugar (for macerating berries, optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves2

(2) Pieces Of French Toast Topped With Strawberries And Berries, Whipped Cream & A Side Or Syrup.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

French Toast

4 slices thick-sliced bread (brioche or challah)

2 pieces Large eggs

1 cups whole milk

1/4 cups Heavy cream

1 tbs granulated sugar

1 tsp Watkins vanilla extract

1/2 tsp Ground cinnamon

1/8 tsp fine salt

2 tbs Unsalted butter

1 tsp neutral oil (canola or vegetable)

Berries & Toppings

3/4 cups strawberries, hulled and halved

3/4 cups mixed berries (blueberries, raspberries, blackberries)

1 tsp powdered sugar (for dusting, optional)

1/2 cups whipped cream (fresh or canned)

1/2 cups maple syrup or pancake syrup

1/2 tsp lemon zest (optional, for berries)

1 tsp sugar (for macerating berries, optional)

Method

French Toast

Make custard

In a shallow wide bowl or pie dish, whisk together 2 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon fine salt until smooth and slightly frothy.

Preheat pan

Place a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil to the pan. Heat until butter foams and the pan is evenly hot (but not smoking).

Soak bread

Working with one slice at a time, lay a slice of bread into the custard and let it soak about 15–20 seconds per side for thick-sliced brioche or challah. Allow excess custard to drip back into the bowl; you want bread saturated but not falling apart.

Cook

Place the soaked slice into the hot skillet. Cook 2½–3 minutes per side, adjusting heat as needed so the interior cooks through while exterior becomes golden-brown. Add remaining 1 tablespoon butter between batches if needed. Repeat with remaining slices (you will cook 4 slices total). Keep finished slices warm on a baking sheet in a 200°F (90°C) oven while you finish the rest.

Optional crisp finish

For an extra-crisp exterior, after initial browning, add a little more butter and press the bread gently with a spatula for 10–15 seconds, then flip and repeat on the second side.

Berries & Toppings

Prepare berries

Place 3/4 cup halved strawberries and 3/4 cup mixed berries in a small bowl. Add 1 teaspoon sugar and 1/2 teaspoon lemon zest (optional). Toss gently and let sit 5–10 minutes to macerate and release a little juice. Taste and add more sugar if you want them sweeter.

Assemble plates

On each plate, place two pieces of the warm French toast (serve 2 slices per serving if making two servings). Spoon the macerated strawberries and mixed berries over the toast, allowing some juice to drizzle over.

Finish & serve

Top with approximately 1/4 cup whipped cream per serving (total 1/2 cup for recipe) or to taste. Dust lightly with 1 teaspoon powdered sugar if desired. Serve immediately with maple syrup on the side (about 1/4 cup per plate) so diners can pour more if they like.