Brioche French Toast with Strawberries (Printable Version)

Buttery brioche bread dipped in rich custard, pan-fried until golden, and topped with sweet, juicy fresh strawberries.

# The Ingredients You'll Need:

01 - 8 slices brioche bread, ¾-inch thick

02 - 4 large eggs

03 - 1 cup whole milk

04 - ½ cup heavy cream

05 - 2 tbsp granulated sugar

06 - 1 tsp vanilla extract

07 - ½ tsp ground cinnamon

08 - Pinch of salt

09 - 2 tbsp unsalted butter, for frying

10 - 1½ cups fresh strawberries, hulled and sliced

11 - 1 tbsp sugar (optional, to macerate berries)

12 - Maple syrup, to serve

13 - Powdered sugar, for dusting (optional)

01 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.

02 - Heat a non-stick skillet or griddle over medium heat and add a bit of butter to coat the surface.

03 - Dip each brioche slice into the custard mixture, allowing it to soak for a few seconds on each side without becoming soggy.

04 - Place soaked slices onto the skillet and cook 2–3 minutes per side, until golden brown and slightly crisp.

05 - Meanwhile, toss sliced strawberries with sugar in a bowl (optional) and let sit for 5–10 minutes to release juices.

06 - Serve French toast warm, topped with strawberries, a drizzle of maple syrup, and a dusting of powdered sugar if desired.

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The best brioche French toast uses slightly stale bread which absorbs more custard without falling apart
Can be made ahead and kept warm in a 200°F oven for up to 30 minutes
Each serving provides nearly 10g of protein making this a more substantial breakfast than standard toast

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Allow your skillet or griddle to fully preheat before adding butter to ensure even cooking and prevent sticking
For extra flavor brush the cooked French toast with melted butter just before serving for an additional layer of richness
Add a tiny splash of almond extract to the custard mixture for an elevated flavor profile that complements both the brioche and strawberries