Custard French Toast with Macerated Strawberries

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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.”

Custard French Toast with Macerated Strawberries on plates with coffee.

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! If you want a tart, orange juice version, look no further: Orange French Toast.

Loaf of challah bread cut up.

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!
Ingredients for Custard French Toast.

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.}

French Toast cooking in a pan.

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!
Custard French Toast on a plate.

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4.87 from 29 votes

Custard French Toast with Macerated Strawberries

Prep: 15 minutes
Cook: 15 minutes
Macerating Time for the Strawberries: 1 hour
Total: 1 hour 30 minutes
Servings: 6
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

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 200ËšF. 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 |

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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39 Comments

  1. 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!!

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

    1. 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.

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

  4. 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 🙂

  5. I can’t wait to make this, thank you! For the record, I know this response is a tad late, but french toast does indeed exist in France. It’s called pain perdu, however it isn’t very popular like it is in the states.

  6. French toast has been my all time favorite food since a small girl..the best so far is my mom’s made with egg nog..but I have a feeling this will become my favorite. I will give it a try this weekend..