Description
This Strawberries and Cream French Toast recipe is a delightful brunch treat featuring rich brioche bread soaked in a spiced egg mixture, pan-fried to golden perfection, and topped with a luscious homemade strawberry sauce and freshly whipped cream. The combination of warm cinnamon and nutmeg flavors, tangy Grand Marnier, and fresh strawberries makes this dish an indulgent and crowd-pleasing breakfast or dessert option.
Ingredients
For the Brioche French Toast
- 1/2 cup butter
- 4 large eggs plus 4 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- 1 Tablespoon brown sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 and 1/2 Tablespoons Grand Marnier (optional)
- 8 slices brioche bread
- 3 Tablespoons unsalted butter (for cooking)
For the Strawberry Sauce
- 1/4 cup sugar
- 1/4 cup orange juice
- 2 cups strawberries, sliced, fresh or frozen, divided
- 1 Tablespoon butter
- 1 Tablespoon water
- 1 Tablespoon cornstarch
- 1 Tablespoon Grand Marnier (optional)
For the Whipped Cream
- 1 cup heavy cream, very cold
- 2 Tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Brioche French Toast Mixture: In a large shallow bowl or pie plate, whisk together the 4 large eggs and 4 large egg yolks until well combined. Add the ground cinnamon, ground nutmeg, granulated sugar, and brown sugar, then whisk thoroughly. Next, incorporate the milk, heavy cream, vanilla extract, and the optional 1 and 1/2 tablespoons of Grand Marnier until the mixture is smooth.
- Cook the French Toast: Melt a few tablespoons of butter in a large skillet over medium heat. Dip each slice of brioche into the egg mixture, ensuring both sides are well coated. Place the dipped bread slices carefully in the skillet, cooking until the undersides are golden brown, about 3 minutes. Flip and cook the other side until golden brown, about 2 to 3 minutes more. Repeat with all slices, adding more butter as needed.
- Make the Strawberry Sauce: In a small saucepan, melt 1 tablespoon of butter over medium heat until it turns a deep golden brown and emits a nutty aroma. Stir in the sugar, orange juice, and half of the sliced strawberries. Cook for about 10 minutes or until the strawberries soften and the juice slightly thickens. In a small bowl, whisk together the water and cornstarch until smooth, then add to the saucepan. Bring to a boil, stirring constantly, and cook for about 2 minutes until the sauce thickens. Add the remaining strawberries and cook for an additional 5 minutes while stirring frequently. Remove from heat and stir in the optional 1 tablespoon of Grand Marnier.
- Prepare the Whipped Cream: Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, combine the very cold heavy cream, confectioners’ sugar, and vanilla extract. Whip the mixture until stiff peaks form. Refrigerate until ready to serve, ideally within 30 minutes for the best texture.
- Assemble and Serve: Arrange the French toast slices on a large serving platter or on individual plates. Spoon a generous amount of the warm strawberry sauce over the top, then add a dollop of freshly whipped cream. Serve immediately and enjoy this decadent breakfast or dessert.
Notes
- You can substitute brioche with challah or thick slices of white bread if brioche is not available.
- For a non-alcoholic version, omit the Grand Marnier or replace with orange zest for a citrus flavor.
- Prepare the whipped cream just before serving to maintain its fluffiness.
- If using frozen strawberries, thaw and drain excess liquid before cooking to avoid a watery sauce.
- Leftover French toast is best reheated in a skillet or oven rather than microwave to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
