Strawberry Tres Leches French Toast Recipe

Mix custard

In a wide, shallow bowl or baking dish large enough to fit bread slices, whisk together the large eggs until smooth. Whisk in whole milk, heavy cream, sweetened condensed milk, evaporated milk, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and slightly frothy.

Taste the custard and adjust sweetness or vanilla if desired. Chill in refrigerator for 10–15 minutes if you have time; this helps the mixture thicken slightly and lets flavors meld.

While custard chills, place hulled and sliced strawberries in a bowl. Add powdered sugar, lemon juice, and optional orange liqueur or orange juice. Toss gently to combine. Let macerate for 10–15 minutes so strawberries release juices and become glossy. Reserve the juices — they can be spooned over finished toast.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil to the pan; the oil raises the butter's smoke point. Reduce heat to medium-low so the exterior browns evenly without burning.

Working 2–4 slices at a time (depending on pan size), place a slice of bread into the custard mixture and let it soak for 15–25 seconds per side. For very thick slices, allow up to 30–40 seconds per side but avoid over-saturating so bread holds together. Turn once to coat both sides.

Transfer soaked bread to the heated skillet. Cook until golden brown, about 3–4 minutes per side, adjusting heat as needed. Add remaining 1 tablespoon butter between batches. Cook remaining slices, wiping pan if excess browned bits accumulate.

If you prefer to keep cooked slices warm while finishing the batch, preheat oven to 200°F (95°C) and place cooked slices on a sheet pan in the oven.

Arrange 2 slices of French toast per serving (adjust to preference) on plates. Spoon macerated strawberries and some of their juices over the toast.

Lightly dust with confectioners' sugar and top with a dollop of whipped cream if using. Garnish with fresh mint leaves.

Serve immediately so the toast remains warm and the strawberries bright. Leftovers can be refrigerated and gently reheated in a skillet or oven; custard-soaked texture is best the day of preparation.