Strawberry French Toast
Recipe type: Breakfast
Serves: 4
  • 10 ounces strawberries, hulled and sliced
  • 5 tablespoon sugars, divided
  • 1 teaspoon fresh lemon juice
  • 4 large eggs
  • ½ cup whole milk
  • ¼ teaspoon pure vanilla extract
  • pinch of ground cardamon
  • 8 slices of challah bread or brioche, sliced ¾-inch
  • 6 ounces soft cream cheese
  • 6 ounces strawberry preserves
  • 4 tablespoons unsalted butter, divided
  • ½ cup sour cream
  • small bunch of mint, cut into a chiffonade
  1. In a bowl, combine the strawberries, 1 tablespoon sugar, and lemon juice. Toss to combine and set aside to macerate.
  2. In a shallow bowl, combine the eggs, milk, vanilla, and cardamon. Whisk well to combine. Set the mixture aside.
  3. Thickly spread 4 slices of the bread with cream cheese, slightly tapering towards the edges so the cream cheese doesn't seep out while cooking. Then spread the other 4 slices with the strawberry preserves and some of the macerated strawberries (reserve some of the macerated fruit for topping). Place the cream cheese slices on top of the strawberry slices, and press firmly.
  4. Heat a heavy-bottomed skillet over medium-high heat. Melt 1 tablespoon of butter per sandwich in the pan. Dip each sandwich into the egg mixture and let it soak - about 45 - 60 seconds per side. Place each sandwich into the hot pan and cook until golden-brown, about 1 minute per side.
  5. Slice each sandwich in-half and plate. Add a dollop of sour cream, some of the macerated strawberries, and mint. Serve immediately and enjoy!
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