Strawberry Banana French Toast Recipe

Prepare custard

In a shallow wide bowl or pie dish, crack the eggs and whisk until blended. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and sea salt. Whisk until smooth and the sugar is mostly dissolved, about 20–30 seconds.

Soak bread

Arrange the bread slices in a single layer on a baking sheet. Working with one slice at a time, submerge each slice in the custard for about 10–15 seconds per side, pressing gently so the bread soaks but does not fall apart. Let excess drip back into the dish and place soaked slices back on the sheet. If bread is very fresh, soak closer to 20–25 seconds per side; if slightly stale, 8–12 seconds per side.

Cook French toast

Heat a large skillet or griddle over medium heat and add 1 tablespoon of unsalted butter. When the butter is foamy and fragrant, add 3–4 soaked bread slices without crowding. Cook until golden brown and set, about 3–4 minutes per side. Reduce heat slightly if browning too quickly. Add the remaining 1 tablespoon butter and finish remaining slices in batches. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Macerate strawberries

While the French toast cooks, place the sliced strawberries in a medium bowl. Sprinkle the optional 1 tsp granulated sugar and the lemon juice over the strawberries; gently toss to combine. Let sit 5–10 minutes so the berries release their juices.

Combine with banana and syrup

Add the sliced banana to the macerated strawberries and drizzle the 2 tablespoons maple syrup over the fruit. Toss gently to coat without mashing the banana. Taste and adjust: add another 1/2 tablespoon maple or a pinch of sugar if you prefer sweeter topping.

Assemble plates by stacking 2 slices of French toast per serving (or 1–2 depending on appetite). Spoon a generous portion of the strawberry-banana topping over the toast, letting some of the maceration juices drizzle over the stack.

Dust with powdered sugar if using, add a few mint leaves for color, and serve with pure maple syrup on the side for pouring. Serve immediately while toast is warm.