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Is there anything more decadent than a fluffy stack of french toast doused with butter and syrup? Actually, yes! Toss that maple to the side and replace it with as sweet, sticky strawberry reduction and pillows of fresh whipped cream! Sunday brunch has just gotten a face lift with a stack of strawberries and cream french toast!
Now I have said this before, I am not a fan of sweet items for breakfast. Team savory over here! But for this, I will. make an exception every time! Something about the thick, fluffy french toast with crispy caramelized edges gets me every time! Add to that a spoonful of warm strawberries and piles of whipped cream, move over omelette, there’s a new favorite in town!
Strawberry Reduction
Oddly enough, if given the choice of a fruit flavor for a drink or cocktail, or even the option of a fruit to eat fresh, strawberries do not make my short list. But warm those babies up and spoon them over just about anything, I’m sold! So while I developed this strawberry sauce/reduction recipe just for this french toast, please believe I will be using it on cheesecake, ice cream, and pound cake!
To begin, slice off the tops of 1 1/2 cups of strawberries and cut them into quarters. Add them to a sauce pot over medium heat along with the following:
- ⅓ cup strawberry jam or preserves
- ⅓ cup orange juice
- 2 tbsp lemon juice
- 1 tsp lemon zest
Normally to a sauce like this, you would add granulated sugar, but because the preserves are already so sweet, there is no need to add more. Stir to combine all of the ingredients and bring to a simmer. Reduce the heat to low, stirring occasionally. Allow the strawberries to cook, and the mixture to thicken over the heat for about 10-15 minutes. The liquid will become syrup-like in consistency and the strawberries will break down and soften. Once the desired consistency is reached, remove from heat and allow the sauce to cool slightly.
French Toast
While the sauce is reducing, begin making the french toast. Begin by combining 3 eggs, 2/3 cups of cream or half and half, 2 tbsp of sugar, 2 tsp cinnamon, 1 tsp vanilla and a pinch of salt in a mixing bowl. Beat until fully incorporated. This will serve as the custard for the french toast, and while it may seem like a lot of liquid, it will be just enough.
Next, heat up a saute pan with about 2 tbsp of unsalted butter over medium heat. While the butter melts, take 8 slices of thick cut brioche (or white) bread and dip both sides in the custard, one at a time, allowing excess egg mixture to drip back into the bowl. Immediately transfer the dipped bread into the heated pan. Stick to 2 or 3 slices at a time to not overcrowd the pan.
Cook the french toast until golden brown, about 3-4 minutes per side. The edges should be crispy and the center light and fluffy. Transfer to a plate when done, and repeat with remaining slices, adding more butter to the pan as needed. I went through about 6 tbsp total, since the bread absorbs a lot of it. And that is it! Stack that french toast on a plate and keep it covered or in an extremely low oven to stay warm.
Strawberries and Cream French Toast
Now that the sauce and french toast is one, let’s put together the final piece. Whipped cream! As your sauce is near completion and you begin your last batch of french toast, prepare your whipped cream. Take 1 1/2 cups of heavy cream and pour it into a bowl (a cold bowl is preferred!) with the sugar. Using a cold bowl helps the cream solidify quicker, as heat will cause the cream to deflate and stay liquid.
Using an immersion blender, hand mixer, or whisk, beat the cream until soft peaks form. This should take about 2-3 minutes depending on which method you use. Now it is time to assemble! Place one piece of french toast on a serving plate. Spoon on 1-2 tbsp of the strawberry sauce, and 1 heaping tbsp of the whipped cream. Top with one more piece of french toast and more strawberry sauce and whipped cream. Garnish with a few pieces of fresh strawberry and serve immediately.
Fluffy french toast with crispy caramelized edges, dripping with sweet, warm strawberry sauce and layered with cold, light whipped cream. I doubt it! It is the perfect combo of hot and cold, sweet and tart, crisp and fluffy. Could this strawberries and cream french toast get any better? I doubt it! It is the perfect combo of hot and cold, sweet and tart, crisp and fluffy.
Want More Brunch Recipes?
Mexican Eggs Benedict
California Breakfast Croissant
Caprese Avocado Ricotta Toast
Red Velvet Pancakes With Cream Cheese Icing
Bacon Egg And Cheese Biscuit Casserole
Caramel Cinnamon Rolls
Strawberries and Cream French Toast
Ingredients
Strawberry Sauce
- 1½ cups fresh strawberries hulled and quartered, + 2-3 more for garnish
- ⅓ cup strawberry jam or preserves
- ⅓ cup orange juice
- 2 tbsp lemon juice
- 1 tsp lemon zest
French Toast
- 8 slices thick cut brioche bread
- 3 eggs
- ⅔ cup heavy cream or half and half
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of salt
- 6 tbsp unsalted butter
Whipped Cream
- 1½ cups heavy cream cold
- 3 tbsp sugar
Instructions
Strawberry Sauce
- Begin by slicing off the tops of each strawberry and cutting it into quarters.
- Add the strawberries, preserves, juices, and zest to a sauce pot over medium heat, stirring to combine
- Bring to a simmer and reduce the heat to low.
- Allow the strawberries to cook and soften, and the mixture to thicken over the heat for about 10-15 minutes. The liquid will become syrup-like in consistency and the strawberries will break down and soften
French Toast
- While the strawberry sauce reduces, combine eggs, cream, sugar, cinnamon, vanilla and salt in a mixing bowl.
- Heat a saute pan over medium heat, melting a generous amount of butter in the pan, 1½-2 tbsp
- Dip both sides of each slice of bread in the egg mix, one at a time, allowing excess egg mixture to drip back into the bowl
- Immediately transfer the dipped bread into the heated pan. Stick to 2 or 3 slices at a time to not overcrowd the pan.
- Cook the french toast until golden brown, about 3-4 minutes per side. Transfer to a plate when done.
- Repeat with remaining slices, adding more butter to the pan as needed.
Whipped Cream
- While french toast is cooking and sauce is reducing, take heavy cream and pour it into a bowl (a cold bowl is preferred!) with the sugar.
- Using an immersion blender, hand mixer, or whisk, beat the cream until soft peaks form.
- TO ASSEMBLE: Place one piece of french toast on a serving plate. Spoon on 1-2 tbsp of the strawberry sauce, and 1 heaping tbsp of the whipped cream. Top with one more piece of french toast and more strawberry sauce and whipped cream. Garnish with a few pieces of fresh strawberry and serve immediately.
