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Custard French Toast with Macerated Strawberries
4.9 from 87 votes

Custard French Toast with Macerated Strawberries

This Custard French Toast features thick slices of challah bread soaked in a rich custard made from eggs, egg yolks, whole milk, heavy cream, sugar, vanilla, cinnamon, and salt. It is served with macerated strawberries that have been sweetened and softened with lemon juice, sugar, and salt, providing a bright contrast to the creamy toast.

Prep Time
15 mins
Cook Time
15 mins
Macerating Time for the Strawberries
1 hr
Total Time
1 hr 30 mins
Servings: 6
Calories: 201 kcal
Course: Breakfast
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. In a large bowl, whisk together the eggs and yolks.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 201

% 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.