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Let Me Tell You About This Breakfast
I’ll be honest—I used to think French toast was just something you made when you had stale bread and needed to use it up quickly. Then my mother-in-law made this gorgeous strawberry version for our first Mother’s Day brunch together, and I realized I’d been completely underestimating this classic breakfast. The combination of custardy, cinnamon-spiced toast topped with fresh, juicy strawberries creates something that feels like a special occasion even on a regular Tuesday morning. Now this is my go-to when I want to make breakfast feel like an event, and I’m pretty sure my family thinks I’ve become some kind of breakfast goddess (if only they knew how simple this really is).
Here’s the Thing About This Recipe
What makes this work is using the right bread and not rushing the soaking process—you want each slice to absorb enough custard mixture to be creamy inside while still getting that perfect golden crust outside. The secret is the combination of vanilla and cinnamon in the custard, which creates this warm, comforting flavor that pairs beautifully with sweet strawberries. I learned the hard way that good bread makes all the difference here; cheap sandwich bread just turns to mush, but thick slices of brioche or challah create that perfect custardy interior. The fresh strawberries aren’t just a pretty topping—their natural acidity balances the rich custard and makes every bite taste bright and fresh.
Gathering Your Ingredients (Don’t Stress!)
Good bread is absolutely crucial here—look for thick slices of brioche, challah, or even good quality Texas toast. Day-old bread actually works better than fresh because it absorbs the custard without falling apart. I always buy extra because someone inevitably wants thirds (happens more than I’d like to admit). If you only have regular sandwich bread, let it sit out overnight to dry out a bit.
Fresh strawberries are worth waiting for when they’re in season—look for ones that smell sweet and have bright green tops. Don’t bother with those giant, flavorless ones; smaller, local berries have way more flavor and juice. The eggs should be fresh and at room temperature for the smoothest custard mixture.
Whole milk creates the richest custard, though 2% works if that’s what you have. Real vanilla extract is always better than imitation—it adds this warm, complex flavor that makes everything taste more luxurious. Good cinnamon makes a difference too; if yours has been sitting in your spice cabinet since the Obama administration, it’s time for fresh.
Let’s Make This Together
Start by whisking together eggs, milk, vanilla extract, cinnamon, and salt in a shallow dish. Make sure everything is well combined and smooth—you don’t want streaks of egg white in your custard. The mixture should be pale yellow and smell amazing.
Heat your non-stick skillet or griddle over medium heat. Here’s where I used to mess up—I’d try to rush with high heat and end up with burnt outsides and raw centers. Medium heat gives you that perfect golden crust while cooking the custard through.
Dip each slice of bread into the custard mixture, making sure to coat both sides evenly. Let it soak for about 30 seconds per side—you want the bread to absorb the custard without falling apart. Thick bread can handle more soaking; thinner bread needs a quicker dip.
Place the soaked bread on your hot skillet and cook for 2-3 minutes per side until golden brown and slightly puffed. The surface should feel set when you gently press it, and you should see that gorgeous golden color that screams “perfect French toast.”
While the French toast is cooking, slice your strawberries into thick slices. Keep them chunky so they hold their shape and provide nice texture contrast to the creamy toast.
Serve immediately topped with fresh strawberry slices and a generous drizzle of real maple syrup. The heat from the French toast will warm the strawberries slightly and release their juices, creating this incredible berry sauce.
When Things Go Sideways (And They Will)
French toast turned out soggy in the middle? You either soaked the bread too long or didn’t cook it long enough. The custard needs time to set, so don’t rush the cooking process. If it’s burning before cooking through, lower your heat and cook more slowly.
Bread falling apart when you dip it? Your bread was probably too fresh or thin. Next time, use day-old bread or let fresh bread sit out for a few hours to dry slightly. If your custard tastes flat, you probably need more vanilla or fresher spices.
When I’m Feeling Creative
Around Valentine’s Day, I’ll arrange the strawberries in heart shapes for something extra romantic. My summer version includes a mix of berries—strawberries, blueberries, and raspberries for a gorgeous rainbow effect. When I’m feeling indulgent, I’ll add a dollop of whipped cream or even cream cheese mixed with a little powdered sugar, but honestly, fresh strawberries and maple syrup are perfection.
Things People Ask Me
Can I make this ahead? The custard mixture can be made the night before, but French toast is really best cooked fresh. You can keep finished pieces warm in a 200°F oven while you cook the rest.
What if I don’t have good bread? Let regular sandwich bread sit out overnight to dry out, or toast it lightly before dipping. It won’t be quite as good as brioche, but it’ll work in a pinch.
Can I use frozen strawberries? Fresh really is best here, but if you use frozen, thaw them completely and pat dry before slicing. They’ll be softer and release more juice.
Why I Had to Share This
I couldn’t resist sharing this because it’s one of those recipes that transforms an ordinary morning into something special and memorable. The best strawberry French toast moments are when you set these golden, berry-topped slices in front of your family and watch their faces light up because they weren’t expecting something this beautiful and delicious on a random morning. This recipe delivers on that magical breakfast experience every single time.
Strawberry French Toast
Description
The breakfast that makes every morning feel like a special occasion—custardy, golden toast topped with fresh strawberries and pure maple syrup bliss
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 8 thick slices good bread (brioche, challah, or Texas toast work best)
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract (the real stuff, not imitation)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh strawberries, sliced thick
- Pure maple syrup for serving
Instructions
- In a shallow dish, whisk together eggs, milk, vanilla extract, cinnamon, and salt until smooth and well combined—no streaks of egg white allowed.
- Heat non-stick skillet or griddle over medium heat—not high or you’ll get burnt outsides and raw centers.
- Dip each slice of bread into custard mixture, coating both sides and letting it soak for about 30 seconds per side. Thick bread can handle more soaking.
- Place soaked bread on hot skillet and cook for 2-3 minutes per side until golden brown and slightly puffed. The surface should feel set when gently pressed.
- While French toast cooks, slice strawberries into thick pieces that will hold their shape and provide nice texture contrast.
- Serve immediately topped with fresh strawberry slices and a generous drizzle of real maple syrup. Watch faces light up with that first bite!
Notes:
- Day-old bread works better than fresh—it absorbs custard without falling apart
- Don’t rush the cooking with high heat—medium heat gives perfect golden crust
- Real maple syrup makes all the difference over pancake syrup
Storage Tips:
- Best served immediately while hot and crispy
- Keep finished pieces warm in 200°F oven while cooking remaining slices
- Leftover custard mixture keeps in fridge for 2 days for easy morning repeats