I’m writing this recipe because I genuinely love French Toast.
I’ve already covered a similar recipe (Easy Brioche French Toast) here if you’re interested.
I thought I’d spice things up by writing this one – I’m turning the Classic French Toast into a Strawberry Shortcake version.
I loved whipped cream and strawberries, so why not?
This is very simple to make. And if you nail the egg custard, you can make many versions of this French toast.
I absolutely love French toast by itself, but I know that my family loves toppings.
I buy my Brioche from Whole Foods which is also available on Amazon!
This is perfect for a weekend brunch or a special breakfast treat!
Easy Brioche French Toast
Course: BreakfastDifficulty: Easy4
servings10
minutes15
minutes25
minutesIngredients
4 thick slices of brioche or challah bread
2 eggs
¾ cup milk
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon butter (for cooking)
1 cup fresh strawberries, sliced
2 tablespoons powdered sugar
½ cup whipped cream
Directions
- In a shallow bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, cinnamon, and salt. The heavy cream gives the batter that rich, custard-like texture, while the cinnamon and vanilla add the perfect warmth to complement the sweet strawberries. For the best consistency, make sure the mixture is fully combined and smooth.
- Heat a large skillet or griddle over medium heat and melt the butter. Dip each slice of bread into the egg mixture, letting it soak for about 10 seconds on each side. Don’t rush this step—giving the bread enough time to absorb the mixture ensures soft, custardy insides and a perfectly crisp exterior. Shake off any excess batter before placing it onto the pan.
- Cook the French toast for 2 to 3 minutes on each side, until golden brown and slightly crisp around the edges. The key is to cook it low and slow—too much heat will burn the outside before the inside is fully set. Transfer the cooked slices to a plate and cover lightly with foil to keep them warm while finishing the rest.
- To assemble, layer the French toast slices with fresh strawberries and a dollop of whipped cream. Sprinkle with powdered sugar for that classic strawberry shortcake finish. Drizzle maple syrup.
- I am currently using this non-stick pan to make my French toast, it’s awesome!
Notes:
Use day-old brioche or challah bread for the best texture—slightly dry bread absorbs the batter better without becoming too soggy. You can also use Milk bread if you don’t have any of these options available. I know they’re hard to find in some countries.
Let the batter soak into the bread just enough to coat it fully but not so much that it falls apart. You may have to sacrifice 1-2 slices to figure this out.
Cook on medium heat for a golden crust without burning.
Macerate the strawberries in a teaspoon of sugar for a few minutes before serving to bring out their natural juices and enhance the sweetness.
Variations and Substitutes:
Swap brioche for sourdough if you like a slight tang to balance the sweetness.
Try coconut milk instead of regular milk for a dairy-free version.
Add a spoonful of cream cheese between the layers for an extra-rich filling.
Use blueberries or raspberries instead of strawberries if you don’t like them.
