French Toast Recipe
thick-sliced challah, cinnamon, strawberries, agave nectar, whipped cream
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Ingredients
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Custard & Flavoring
Bread
Strawberry Topping
Whipped Cream & Garnish
Method
Custard & Flavoring
- 1
Make the custard
In a wide, shallow bowl or pie plate whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp fine sea salt, and 1 tbsp agave nectar until fully combined and slightly frothy. Set aside for 5 minutes to let spices bloom.
Bread
- 2
Soak the challah
Arrange 8 slices of 1-inch-thick challah in a single layer in the shallow bowl as much as fits without stacking. Let each slice soak for about 20–30 seconds per side, pressing gently so the custard penetrates but the bread doesn't fall apart. Transfer soaked slices to a wire rack while you heat the pan (this keeps them from getting soggy).
- 3
Cook the French toast
Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tbsp unsalted butter and swirl to coat. When butter is foamy and beginning to brown slightly, add 2–3 soaked challah slices without crowding (work in batches). Cook 3–4 minutes per side, or until deep golden brown and crisp at the edges, lowering heat if browning too fast. Transfer cooked slices to a baking sheet in a warm oven (200°F / 95°C) to keep warm while you finish remaining slices. Add more butter between batches as needed.
Strawberry Topping
- 4
Prepare strawberries
While the bread cooks, place 2 cups hulled and sliced fresh strawberries in a bowl. Add 2 tbsp agave nectar and 1 tsp fresh lemon juice. Gently toss and let macerate for at least 10 minutes so the strawberries release juices and the agave dissolves, creating a glossy sauce. If you prefer a warmer topping, gently heat the strawberries in a small saucepan over low heat for 2–3 minutes, then remove from heat.
Whipped Cream & Garnish
- 5
Make whipped cream
Chill a medium bowl and whisk or beaters for a few minutes if possible. Pour 3/4 cup cold heavy whipping cream into the bowl, add 1 tsp powdered sugar and 1/4 tsp vanilla extract. Whip by hand or with a mixer on medium-high until soft peaks form — watch closely so it doesn't overwhip.
- 6
Assemble and serve
Place 2 slices of warm challah French toast per plate. Spoon a generous portion of macerated strawberries and their juices over the top. Add a dollop (about 2–3 tbsp) of freshly whipped cream to each stack. Dust lightly with 1/4 tsp ground cinnamon and drizzle with about 1 tbsp agave nectar per plate (adjust to taste). Serve immediately while warm.