Custard French Toast with Macerated Strawberries

Breakfast

This Custard French Toast with Macerated Strawberries is the most delicious weekend breakfast. Making a custard–which can be made ahead–elevates this breakfast favorite into something magical! The custard is similar to the base of ice cream. Some people might nickname this type of French toast “Ice Cream French Toast.”

The first thing I ever learned how to cook was French toast. If I remember clearly, I learned how to make this when I was jumping on my parents bed…as they were sleeping. And in an attempt to get just 15 more minutes of shut-eye, my dad suggested that I make French toast. I stopped jumping. He explained. I listened. And then ran to the kitchen.

Custard French Toast is Better Than Regular

In my years as a French toast connoisseur, I came across the idea of melting ice cream and dipping toast in it for the most epic French toast.

So this plays on that idea. Essentially, we’re making a creme anglaise and then proceeding as if we’re making a normal French toast. But we’re not. This is magical, special, iconic!

How to Make Custard French Toast with Macerated Strawberries

  1. Start by mixing the strawberries with the sugar, lemon juice and a pinch of salt. This can be made the day ahead and be kept in the fridge.
  2. Next, you’re going to whisk together the eggs and egg yolks together.
  3. In a pot, warm up the milk, heavy cream and sugar. When it’s pretty steamy, but not boiling, add about 1/4 cup (you can eyeball this) to the egg mixture.
  4. Whisk it. This will bring the egg mixture to a warmer temperature slowly–without cooking the eggs.
  5. Pour it all back in the pot and bring it to a very gentle simmer, whisking it regularly. This will thicken the custard. You’ll know it’s ready when it coats the back of a spoon.
  6. I like to strain it just to make sure there are no lumps. And then whisk in a bit of vanilla extract or paste.
  7. Cool the custard down. This is why it’s so great to do this the night before. You want it nearly room temp.
  8. Warm some butter in a pan. And then dip the challah slices in the custard and cook on each side for about 1 to 2 minutes.
  9. Repeat until they’re all done and pour the macerated strawberries on top!

What Are Macerated Strawberries

Let’s talk macerated strawberries! I was just gonna call them strawberries in the title because I think “macerated” is a word that perhaps is unfamiliar. But it’s super simple, it’s simply fruit that’s been marinating in a bit of sugar and lemon (or booze).  It helps release the juices and creates a bit of a syrup that is truly delightful.

I love them. I’m kinda dreaming of putting them on top of ice cream with a good balsamic vinegar.}

Tips and Tricks

  • You can make the custard ahead and stick it in the fridge overnight. The next morning, this will be ready to be used.
  • To avoid lumps in the custard, pour it through a strainer into a bowl. This will eliminate any cooked egg bits.
  • Make the macerated strawberries the night before!

If you make this recipe, let me know on Instagram!

Looking for more recipes to make? Here are some favorites: 

Custard French Toast with Macerated Strawberries

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5 from 3 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Macerating Time for the Strawberries 1 hour
Total Time: 1 hour 30 minutes
Serving Size: 6
Calories: 201kcal
This Custard French Toast with Macerated Strawberries is the most delicious, perfect weekend breakfast. Making a custard--which can be made ahead--elevates this breakfast favorite into something magical! 

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 in 1 1/2-2-inch-thick slices)
  • 3 tablespoons unsalted butter

Directions

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

Tips and Tricks: 
  • You can make the custard ahead and stick it in the fridge overnight. The next morning, this will be ready to be used. 
  • To avoid lumps in the custard, pour it through a strainer into a bowl. This will eliminate any cooked egg bits. 
  • Make the macerated strawberries the night before! 
Equipment:
Nonstick Skillet | Stainless Steel Bowl | Kitchen Towels | Oxo Measuring Cups | Oxo Measuring Spoons | Whisk Set of 3 |
CourseBreakfast
CuisineAmerican
Keywordbrioche french toast, challah french toast, harry's berries
Serving: 6g | Calories: 201kcal | Carbohydrates: 32g | Protein: 2g | Fat: 42g | Saturated Fat: 43g | Cholesterol: 125mg | Sodium: 324mg | Potassium: 325mg | Fiber: 7g | Sugar: 9g | Vitamin A: 234IU | Vitamin C: 21mg | Calcium: 247mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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22 Comments

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Recipe Rating




  • Reply Carla Angeles August 4, 2020 at 3:05 pm

    5 stars
    tastes just like restaurant french toast! best i ever had 🙂

  • Reply G July 25, 2020 at 5:55 am

    I haven’t tried to make this delicious sounding French toast yet, but that’s an adorable intro you told about your dad trying to get more sleep! So cute that you listened!!

  • Reply a.k July 22, 2020 at 7:51 am

    hi
    how does the taste differ from regular french toast? does the extra cream and cooking and such make it taste less eggy? thanks!

    • Reply Adrianna Adarme July 27, 2020 at 2:49 pm

      i would say that it’s more decadent and less eggy in flavor. since you cook the eggs slowly, it’s more rich and cream forward and less eggy.

  • Reply Amy July 20, 2020 at 5:52 am

    Hello! This recipe looks delicious and I can’t wait to try it. Is there a way to make this work with frozen strawberries?

  • Reply Lisa June 19, 2012 at 5:41 am

    Hi! I just wanted to say that I used your custard recipe to make banana stuffed french toast tonight (for dinner!) and it was the best french toast I have ever had! I like my french toast well-soaked and by the time it had cooked completely the bananas had also warmed and cooked through, the whole thing was gooey and delicious with salted caramel and rum custard 🙂

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