Custard French Toast with Macerated Strawberries
User Reviews
4.9
Custard French Toast with Macerated Strawberries
Description
Custard French Toast with Macerated Strawberries involves two components: the macerated strawberries and the custard-soaked French toast. The strawberries are hulled, quartered, and combined with lemon juice, granulated sugar, and a pinch of kosher salt to draw out natural juices and soften their texture over at least an hour. The custard is created by warming a mix of whole milk, heavy cream, sugar, vanilla, cinnamon, and salt, which is carefully tempered into whisked eggs and yolks to prevent scrambling. Cooking the custard until slightly thickened and straining it ensures a smooth texture without lumps.
Thick slices of challah bread are dipped into the custard and then typically cooked in butter, resulting in a rich, tender French toast with a custardy interior and cinnamon-vanilla flavor. The sweet, slightly tart macerated strawberries add freshness and natural sweetness on top. This combination makes for a satisfying breakfast or brunch dish that balances creamy richness with bright fruit.
The macerated strawberries can be made the night before to deepen flavor and soften texture. Straining the custard removes cooked egg bits, preparing it for a smooth soak of the bread and a silky final texture. The recipe recommends equipment like a nonstick skillet and whisk sets to ensure proper technique and easy cleanup.
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 egg large
- 2 egg large yolks
- 1 cup milk whole
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3/4 teaspoon vanilla extract pure
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 challah bread 6 slices cut in 1 1/2-2-inch-thick slices
- 3 tablespoons butter unsalted
Instructions
To Make the Macerated Strawberries:
- In a small bowl, mix together the strawberries, lemon juice, sugar and kosher salt. Let sit for at least 1 hour or you can keep it in the fridge for up to 1 day.
To Make the Custard French Toast:
- 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 important. If you do add too much warm milk to the eggs, you’ll make scrambled eggs.)
- Pour the egg and milk mixture back to the pot and place back on the heat. Cook until it thickens, about 3 minutes, and then pour through a strainer, removing any clumps. Use immediately, or chill the custard for up to 2 days until ready to use.
- Preheat the oven to 200˚F. I like to place a baking sheet in the oven. This is where I like to keep the French toast warm while I make them in batches.
- 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 challah 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 challah (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. You can serve it with more butter and maple syrup, if you like!
Notes
- Macerate strawberries at least 1 hour or up to overnight in the refrigerator for best flavor and texture.
- Strain the custard to remove any cooked egg bits for a silky smooth texture before soaking the bread.
- This custard can be made in advance and chilled up to 2 days before use.
- Use thick slices of challah bread cut about 1.5 to 2 inches to hold the custard well without falling apart.
- Cook the French toast in unsalted butter for best flavor and browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 201kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 42g | 65% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 125mg | 42% |
| Sodium | 324mg | 14% |
| Potassium | 325mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 247mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
