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5 from 20 votes

Custard French Toast with Macerated Strawberries

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! 
Prep Time15 mins
Cook Time15 mins
Macerating Time for the Strawberries1 hr
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Keyword: brioche french toast, challah french toast, harry's berries
Servings: 6
Calories: 201kcal
Cost: $9


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


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!


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! 
Nonstick Skillet | Stainless Steel Bowl | Kitchen Towels | Oxo Measuring Cups | Oxo Measuring Spoons | Whisk Set of 3 |


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