Custard French Toast with Macerated Strawberries

French Toast recipe tweaked from Craft of Baking

If you're feeling really fancy, I suggest taking a half of a vanilla bean and soaking it in the milk/cream mixture as it warms up.  I bet the infusion would be amazing.  If any of you decide to try it, please let me know how it turns out.  Also, I opted to go with no maple syrup or powdered sugar.  If you can't eat French toast without maple syrup, then I'd suggest maybe skipping the strawberries.


1 Brioche loaf (6 slices cut in 1 1/2-2-inch-thick slices) (OR! you can use challah if you like)

2 large eggs

2 large egg yolks

1 cup whole milk

1 cup heavy cream

1/2 cup granulated sugar

3/4 teaspoon pure vanilla extract

dash of cinnamon

1/2 teaspoon kosher salt

3 tablespoons of unsalted butter


1/2 pint of strawberries, hulled and quartered

the juice of one lemon (some people use booze)

2 tablespoons of granulated sugar

In a small bowl, add strawberries, lemon juice and sugar.  Let sit for up to 2 hrs...or longer if you like.

In a large bowl, whisk together the eggs and yolks.

In a medium saucepan, heat the milk, cream, granulated sugar, vanilla, dash of cinnamon, and salt over medium heat, whisking occasionally, until the mixture is warm to the touch and the sugar is dissolved, about 3 minutes.  Remove the mixture from the heat, and whisking constantly, pour about one quarter of it into the egg mixture.  (Note: This step is kinda important.  If you do add too much warm milk to the eggs, you'll make scrambled eggs.) Add the remaining milk mixture and whisk to combine.  Use immediately, or chill the custard for up to 2 days until ready to use.

Preheat the oven to 200˚F.

In a large heavy skillet, heat 1 1/2 tablespoons of the butter over medium heat until it is hot but not smoking.  Take your brioche slices and dip them into the egg/milk mixture, coating them on both sides.  I didn't leave the slices in there too long because I don't like a gooey French toast.  If that's your thing, then I'd suggest leaving them in there for 2-3 minutes.  I did a quick dip.

Add 2 or 3 slices of brioche (or as many that can fit in your pan) and cook for 3 minutes on each side, or until puffed and golden brown.  Transfer the French toast to a baking sheet and keep it warm in the oven.  Repeat with the remaining butter and bread slices.

Top with the macerated strawberries...or maple syrup...or powdered sugar.