In a medium mixing bowl, whisk together 4 large eggs until smooth. Whisk in 1 cup whole milk and 1/4 cup heavy cream until combined. Add 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1 tbsp granulated sugar, and 1/8 tsp salt. Whisk until the sugar is dissolved and the mixture is homogeneous. Taste and adjust cinnamon or sugar if desired.

Pour the custard into a shallow baking dish large enough to hold one slice of bread at a time (a 9x13 or similar works). Let the custard sit for 5 minutes so flavors meld; you may lightly beat again before dipping bread.

Bread & Cooking

Prep the bread

Cut or separate 8 thick slices of brioche or challah (about 3/4-1 inch thick). Stale or day-old bread works best; if bread is very fresh, let slices sit uncovered 30 minutes to dry slightly.

Soak the bread

Working one slice at a time, fully submerge each slice in the custard for 20–30 seconds per side, pressing gently so custard soaks through but the slice does not fall apart. For very thick or stale slices, soak up to 45 seconds per side. Allow excess custard to drip back into the dish before cooking.

Cook the French toast

Heat a large skillet or griddle over medium heat. Add 1 tbsp unsalted butter and swirl to coat. When butter foams and sizzles, add 2–3 soaked slices without crowding. Cook 2.5–3 minutes per side, or until deep golden brown and slightly crisp on edges, adding the remaining 1 tbsp butter before flipping additional batches. Reduce heat to medium-low if the toast browns too quickly. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you cook remaining slices.

Toppings

Prepare strawberries

While the French toast cooks, hull and quarter enough strawberries to measure 2 cups. In a small bowl, toss the strawberries with 2 tbsp powdered sugar and 1/2 tsp lemon juice (optional) and let sit 5–10 minutes to macerate, which draws out juices and sweetens the berries.

Assemble and finish

Stack or arrange cooked French toast slices on plates. Spoon macerated strawberries and any juices over the toast. Lightly dust with additional powdered sugar if desired. Sprinkle 2 tsp cinnamon sugar evenly over the top for the cinnamon-sugar finish. Serve with maple syrup on the side or lightly drizzle about 1–2 tbsp per serving.