Name: The Kentucky Castles Strawberry French Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf, slices about 3/4 inch thick; 4 count large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 1 pinch fine salt; 2 tbs unsalted butter (for frying); 3 cups fresh strawberries, hulled and quartered; 0.25 cups granulated sugar; 1 tbs fresh lemon juice; 2 tbs water; 0.5 tsp cornstarch (optional, for thicker sauce); 1 cups cold heavy whipping cream; 1 tbs powdered sugar; 0.5 tsp pure vanilla extract; 0.25 cups pistachios, shelled and coarsely chopped; 1 tsp powdered sugar (for dusting, optional); 0.25 cups maple syrup (optional)

Method

French toast

Make the custard

In a wide, shallow bowl or pie dish whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and a pinch of salt until fully combined and slightly frothy.

Soak the brioche

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter to melt. Dip each brioche slice into the custard mixture for 10–15 seconds per side, allowing it to absorb but not become soggy. Let excess drip back into the bowl.

Cook

Add remaining 1 tablespoon butter to the skillet. Place soaked slices in the skillet (do not overcrowd) and cook 2.5–3 minutes per side, or until deep golden brown and cooked through. Reduce heat slightly if outsides brown too quickly. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining slices.

Strawberry sauce

Combine and macerate

Place 3 cups quartered strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a medium saucepan. Let sit 5–10 minutes to macerate and draw out juices.

Cook down

Set saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally. After 5–7 minutes the berries will soften and release more liquid.

Thicken (optional)

If you prefer a thicker sauce, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir slurry into the simmering strawberries and cook 1–2 more minutes until sauce thickens slightly. Remove from heat and mash a few berries with the back of a spoon for texture, leaving some chunks. Let cool slightly.

Whipped cream

Whip

Chill a mixing bowl and whisk (or beaters) briefly. Pour 1 cup cold heavy cream into the bowl with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla. Whisk by hand or beat with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust sweetness if desired. Keep chilled until serving.

Garnish & assembly

Plate 2 slices of warm brioche French toast per serving. Spoon warm strawberry sauce generously over each stack (about 1/4–1/3 cup sauce per serving). Add a dollop of whipped cream (2–3 tablespoons) on top or alongside.

Sprinkle 1–2 tablespoons chopped pistachios over the whipped cream and sauce for crunch and a salty contrast. Dust lightly with 1 teaspoon powdered sugar, if using, and serve with maple syrup on the side.

Serve immediately while French toast is warm and whipped cream is chilled. Leftover sauce can be refrigerated up to 3 days; reheat gently before using.