French Toast Recipe

Prepare custard

In a shallow wide dish or bowl (large enough to hold a slice of brioche), whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and 1/4 tsp fine salt until fully combined and slightly frothy.

Soak bread

Arrange brioche slices in a single layer in the dish. Let each slice soak about 20–30 seconds per side, pressing down gently so the custard penetrates but the bread holds its shape. For thicker or very fresh brioche, allow up to 45 seconds per side. Transfer soaked slices to a wire rack while you heat the pan.

Heat skillet

Place a large nonstick or heavy skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (or an additional tablespoon butter) to the skillet. Heat until butter foams and the mixture is shimmering but not smoking; reduce heat to medium-low if the pan gets too hot.

Cook slices

Working in batches to avoid overcrowding, add 2–3 soaked brioche slices to the skillet. Cook 3–4 minutes per side, or until deep golden brown and set in the center. Add remaining butter to the pan between batches as needed. Transfer cooked French toast to a warm baking sheet in a 200°F (95°C) oven to keep warm while you finish the rest.

Finish

Once all slices are cooked, stack or plate 2 slices per serving (or as desired).

While the French toast custard rests or during the cooking step, make the strawberry butter. In a bowl, mash the finely chopped strawberries lightly with the back of a fork to release juices but still leave small pieces. Add the softened butter, confectioners' sugar, lemon juice and 1/8 tsp salt.

Use a spatula or electric hand mixer on low to beat until fully combined and smooth with visible flecks of strawberry. Taste and adjust sweetness or salt. Transfer the butter to plastic wrap or a small container and refrigerate until slightly firm, or serve immediately at softened consistency.

Place 2 slices of warm brioche French toast on each plate. Add about 1 tablespoon strawberry butter on top (or a quenelle) so it melts over the warm toast.

Drizzle Vermont maple syrup over the toast to taste (about 2–3 tablespoons per serving). Garnish with sliced fresh strawberries and a light dusting of powdered sugar if desired.

Serve immediately while hot.