Strawberry French Toast
Arielle Hess
Strawberry French toast is a light and airy alternative to traditional French toast that boasts just the right amount of sweetness and richness. Eggy, creamy French toast is topped with sugar-soaked strawberries and whipped cream to create soft silky layers. Perfect for a brunch or a quiet breakfast at home, the recipe can be halved and doubled easily.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Servings 4 (one serving - two slices of toast)
Calories 469 kcal
2 cups fresh strawberries quartered 4 large eggs ⅔ cup granulated sugar 1 ½ cups whole milk 1 ½ cups heavy cream several pinches of kosher salt ½ tsp lemon zest 8 ½ inch slices of challah or brioche 4-6 tbsp butter
Whisk together 4 eggs, 1 ½ cups whole milk, ½ cup heavy cream, 1/3 cup granulated sugar, ½ teaspoon lemon zest, and a pinch of salt.
Arrange slices of bread in a shallow baking dish in one layer. You may need two baking dishes.
Cover bread with custard mixture for 20-30 minutes, flipping the bread halfway through the soaking period.
Wash and dry 2 cups of strawberries.
Top and quarter strawberries and toss in 1/3 cup granulated sugar and a pinch of salt. Set aside.
Whip 1 cup chilled heavy cream for 2 minutes, or until thick and stiff peaks form. Put in the fridge until ready to use.
Heat 2-3 tablespoons butter in a large non-stick skillet on medium heat until melted.
Place several slices of bread in the skillet and cook 2-3 minutes per side, or until browned.
Repeat steps 7 and 8 until all slices of bread are made
Assemble French toasts with macerated strawberries and whipped cream. Serve immediately.
Calories: 469 kcal Carbohydrates: 45.97 g Protein: 9.14 g Fat: 28.28 g Saturated Fat: 16.06 g Fiber: 1.7 g Sugar: 26.4 g
Keyword breakfast, brunch, strawberry