Ingredients
Macerated Strawberries
- 1/2 pint strawberries, hulled and quartered
- 1/2 lemon, juiced
- 2 tablespoons granulated sugar
- Pinch kosher salt
Custard French Toast
- 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
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 challah loaf (6 slices cut 1 1/2 to 2-inch thick)
- 3 tablespoons unsalted butter
Instructions
- Make the Macerated Strawberries: In a small bowl, combine the hulled and quartered strawberries with lemon juice, sugar, and a pinch of kosher salt. Stir gently and let this mixture sit for at least 1 hour, allowing the strawberries to release their juices and sweeten. You can refrigerate it for up to 1 day if prepping ahead.
- Prepare the Custard Base: In a large bowl, whisk together the eggs and egg yolks until smooth. In a medium saucepan over medium heat, warm the milk, heavy cream, sugar, vanilla extract, cinnamon, and salt, whisking occasionally until the sugar dissolves and the mixture is warm to the touch, about 3 minutes.
- Temper the Eggs: Remove the warm milk mixture from heat. Slowly pour about one quarter of the warm liquid into the egg mixture while whisking constantly to gently raise the temperature of the eggs and prevent scrambling.
- Cook the Custard: Pour the egg and milk mixture back into the saucepan and return to medium heat. Cook, whisking continuously, until the custard thickens, around 3 minutes. Strain through a fine sieve to remove any curdled bits and clumps. Use immediately or chill for up to 2 days.
- Preheat Oven for Warming: Set your oven to 200°F and place a baking sheet inside to keep the French toast warm during cooking in batches.
- Dip the Bread: In a large heavy skillet over medium heat, melt 1 1/2 tablespoons of unsalted butter until hot but not smoking. Quickly dip each slice of challah into the custard mixture, coating both sides but not soaking for longer than a few seconds unless a more custardy texture is desired.
- Cook the French Toast: Add 2 or 3 slices of soaked challah to the skillet and cook for about 3 minutes per side until puffed and golden brown. Transfer cooked slices to the warmed baking sheet in the oven to keep warm. Repeat with remaining butter and bread slices.
- Serve: Top the French toast with the prepared macerated strawberries. Optionally add extra butter and maple syrup to taste, then serve immediately for a deliciously indulgent breakfast or brunch.
Notes
- Macerating the strawberries in advance enhances their flavor and juiciness, making the topping more vibrant.
- Tempering the eggs with warm milk prevents the custard from scrambling, ensuring a smooth texture.
- Use thick slices of challah or brioche for best results, as they absorb the custard well without falling apart.
- Adjust custard soaking time depending on your preference for texture—quick dip for firmer French toast, or longer soak for a custard-like softness inside.
- The finished custard can be made up to 2 days in advance, refrigerated, and used as needed.
- Keeping cooked French toast warm in a low oven allows you to make batches without the toast going cold.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
