Strawberry French Toast Recipe

Place quartered strawberries, 1 tablespoon granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. After 3–4 minutes the strawberries will start to release juices.

Use a wooden spoon or potato masher to lightly crush some of the berries for a mix of whole and saucy pieces. Continue simmering 3–4 more minutes until sauce thickens slightly.

Stir in 1 teaspoon vanilla extract, taste and adjust sweetness with an additional 1/2–1 tablespoon sugar if desired. Remove from heat and keep warm or refrigerate until ready to use (reheat gently before serving).

In a shallow wide bowl or baking dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream (if using), 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and slightly frothy.

Preheat a large skillet or griddle over medium heat. If you have a temperature setting, target about 350°F (175°C). Place 2 tablespoons unsalted butter and 1 teaspoon neutral oil in the skillet to melt and coat.

Working with one slice at a time, immerse a slice of Texas toast in the batter for 10–15 seconds per side, allowing the thick bread to absorb custard but not become soggy—press gently so both surfaces soak evenly. Let excess drip back into the bowl.

Add more butter to the skillet as needed to keep the surface lightly coated. Place soaked slices onto the hot skillet without crowding; cook 3–4 minutes per side, until deep golden brown and slightly crisped at the edges. Adjust heat to prevent burning; lower to medium-low if browning too quickly.

Transfer cooked slices to a warm oven (200°F / 95°C) or a baking sheet while you finish remaining slices to keep warm and crisp.

To serve, place 1–2 slices of cinnamon Texas toast on each plate. Spoon 1/3 to 1/2 cup warm strawberry compote over the toast (adjust to taste). Drizzle with 1–2 tablespoons pure maple syrup per serving.

Dust with powdered sugar using a fine sieve (about 1/2 tablespoon per serving) and garnish with a mint leaf if desired.