Blue Door Bakery French Toast Recipe

Prepare cream cheese base

In a medium bowl, beat the room-temperature cream cheese with a hand mixer or stand mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl.

Add peanut butter and sugar

Add the smooth peanut butter, powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Beat on low until combined, then increase speed and beat until smooth and homogeneous (about 1 minute).

Whip cream and fold

In a separate chilled bowl, whip the cold heavy cream to soft peaks. Fold one-third of the whipped cream into the cream cheese-peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and airy. Chill the mousse in the refrigerator while you make the custard (at least 15 minutes).

Whisk custard ingredients: In a shallow wide dish (large enough to fit a slice of bread), whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until sugar is dissolved and mixture is uniform. Do not overbeat; you want a smooth custard, not a frothy one.

Strain (optional): For extra-silky custard, strain the mixture through a fine-mesh sieve into another shallow dish to remove any chalazae or lumps.

Trim and create pockets (if using thick milk bread/shokupan): If slices are very thick (about 1 to 1.5 inches), cut a pocket into the side or slice a shallow well in the center of each slice, leaving about 1⁄4" of bread on the bottom and edges so the filling stays contained. Alternatively, you can sandwich mousse between two thinner slices.

Pipe or spoon mousse into bread: Transfer the chilled peanut butter cream cheese mousse to a piping bag (or use a spoon). Fill each pocket or well with about 2 tablespoons of mousse (approximately 30 g per slice), smoothing the top so the slice surface is even but not overstuffed. If assembling as a sandwich, spread ~1 tablespoon mousse on one slice and top with another slice, pressing gently.

Dip bread in custard: Heat a large nonstick or cast-iron skillet over medium-low heat and add 1 tablespoon unsalted butter to melt (reserve remaining butter for later). Working one slice at a time, hold the filled bread and quickly dip each side into the custard for about 3–5 seconds per side. Do not soak — milk bread is pillowy and will collapse if oversaturated. Allow excess to drip back into the dish.

Cook French toast: Add the dipped slice to the preheated skillet and cook until golden brown and set, about 2–3 minutes per side. Reduce heat if browning too quickly. Add small additional butter (about 1/2 tbs) to the pan as needed between batches. Cook remaining slices, keeping finished pieces warm on a wire rack set over a baking sheet in a low oven (90–100°C / 200°F).

Warm preserves and syrup: While final slices cook, gently warm the strawberry preserves in a small saucepan or microwave (15–30 seconds) with 1 tablespoon water to loosen if thick. Warm the maple syrup slightly if desired.

Assemble plates: Stack or arrange 2 slices per serving. Spoon 1–2 tablespoons (15–30 g) of warmed strawberry preserves over the stuffed top of each serving, then drizzle with 1–2 tablespoons (15–30 ml) maple syrup per serving. If you created sandwich-style pieces, spoon preserves on top or serve on the side.

Garnish and serve: Top with sliced fresh strawberries and dust lightly with powdered sugar, if using. Serve immediately while still warm.

Slice strawberries: Hull and thinly slice fresh strawberries and arrange over or beside the French toast. Use powdered sugar to lightly dust the finished plates for a bakery-style presentation.