Baked Strawberries And Cream French Toast Recipe
Make Baked Strawberries And Cream French Toast Recipe for a custardy, berry-topped brunch everyone will love.
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 teaspoons sugar
- 6 thick slices brioche or challah bread
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Butter for frying
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare Strawberries
In a medium bowl combine hulled, thinly sliced strawberries with the measured sugar and gently toss until the berries begin to shed bright red juices. Leave the bowl uncovered to macerate at room temperature while you move on to the egg mixture — the fruit should become glossy and slightly syrupy, with a few whole and halved berries retained for visual contrast.
Step 2: Make Egg Mixture
In a large matte grey mixing bowl whisk together the four large eggs, whole milk, vanilla extract, ground cinnamon and a pinch of salt until fully combined and slightly frothy. Scrape the sides so the cinnamon is evenly dispersed and the mixture has a uniform pale golden custard color ready to coat the bread.
Step 3: Dip Bread
Working one slice at a time, press each thick brioche or challah slice into the egg mixture for a few seconds so both sides absorb the custard; let excess drip back into the bowl. Arrange the soaked slices on a plate or parchment while you finish dipping the rest, keeping them evenly saturated but not falling apart.
Step 4: Cook French Toast
Melt a little butter in a hot skillet and cook the soaked bread until deep golden brown and slightly crisp at the edges, about two to three minutes per side. Transfer the finished slices off the pan and nestle them into a shallow rectangular serving dish to rest; the exterior should be crisp and caramelized while the interior remains custardy and pillowy.
Step 5: Whip Cream
In a chilled bowl whip the heavy cream with the powdered sugar and vanilla extract until soft, billowy peaks form; the texture should be light, satiny and able to hold a gentle spoon-shaped peak. Keep the cream chilled and transfer to a small serving bowl for easy dolloping.
Step 6: Serve
Arrange the golden slices in the rectangular dish, spoon the macerated strawberries and their glossy syrup generously over and between the pieces, and finish with a generous dollop of whipped cream crowned on top of one slice. Dust lightly with powdered sugar so the bright strawberries and warm golden toast pop against the soft white surface, creating a balanced, inviting plate.
Notes
- Use day-old brioche or challah for better custard absorption.
- Chill the mixing bowl to help the cream whip up faster.
- Reheat leftover toast in a skillet for crispy edges.
- Macerate strawberries a short while so they keep some texture.
- Adjust sugar in berries to taste depending on berry sweetness.