French Toast Platter Recipe

Prepare and Cook

Combine the quartered strawberries, granulated sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer for 6–8 minutes, stirring occasionally, until berries release juices and begin to soften.

In a small bowl, whisk the cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering strawberries and cook 1 more minute until the sauce thickens slightly. Remove from heat and set aside. If you prefer a smoother sauce, press through a sieve or pulse briefly with an immersion blender. Keep warm or return to low heat before serving.

Make Custard

In a shallow wide bowl or pie plate, whisk together 3 eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon granulated sugar, and 1/4 teaspoon salt until fully combined and slightly frothy.

Preheat a heavy skillet or griddle over medium heat. Add 1 tablespoon butter and allow to melt and foam.

Working with one slice at a time, soak each bread slice in the custard for about 15–20 seconds per side (longer if bread is very dense), letting excess drip off. Do not oversaturate to the point of falling apart.

Place soaked bread on the hot skillet. Cook 3–4 minutes per side, adjusting heat if the exterior browns too quickly. Add remaining 1 tablespoon butter to the pan halfway through if needed. French toast should be golden brown with a slightly crisp exterior and tender interior. Keep cooked slices warm in a low oven (100–120°C / 200–250°F) on a baking sheet while you finish remaining slices.

Bacon

For bacon strips: Preheat a separate skillet over medium. Lay 3 strips of bacon flat and cook, turning occasionally, until crisped and browned to your liking, 8–12 minutes. Transfer to paper towels to drain.

Sausage Links

For sausage links: Add 1 teaspoon neutral oil to a skillet over medium heat if needed. Add 2 sausage links and cook, turning frequently, until browned and cooked through (internal temp 160°F / 71°C for pork), about 10–12 minutes. Reduce heat if they brown too quickly. Rest 2 minutes before serving.

Ham Steak

For ham steak: Heat a skillet over medium-high. Add 1 teaspoon oil if the ham is very lean. Sear the 1 ham steak 2–3 minutes per side until nicely browned and heated through. If thick, finish in the oven for a few minutes to reach desired warmth.

Cook Eggs Any Style

Use a small nonstick skillet over medium-low heat. Add 1 teaspoon butter or oil and let heat. For fried eggs: crack 2 large eggs into the skillet, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, cook until whites set and yolks reach desired doneness (about 2–3 minutes for sunny-side up; cover briefly for over-easy). For scrambled: beat eggs lightly, pour into skillet, cook and stir gently until soft curds form. For poached: bring a shallow pan of water to a gentle simmer with a splash of vinegar and poach 3–4 minutes for runny yolks. Keep eggs warm until plating.

Stack or fan the 4 slices of French toast on a platter or plate.

Arrange the chosen protein (3 bacon strips, or 2 sausage links, or 1 ham steak) to one side of the French toast, and place the 2 eggs to the other side.

Drizzle the warm strawberry sauce over the French toast (about 3–4 tablespoons) and dust with powdered sugar if desired. Serve with optional maple syrup and fresh strawberry halves on the side.

Estimated serving: 1 platter per guest. Serve immediately while warm.