French Toast and Strawberries
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5 from 1 vote

Strawberry French Toast

The doctors say that breakfast is the most important meal of the day because it fuels your body and jumpstarts your metabolism. This is a great meal!
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: french toast, strawberry
Method: Stove Top
Skill Level: Basic
Servings: 6
Calories: 470kcal
Author: Marilyn


French Toast:

  • 1 Pullman Loaf 1 1/2 inch thick slices - 12 slices
  • 6 Eggs
  • 1/2 cup Heavy Cream
  • 3/4 cup Whole Milk
  • 1 teaspoon Vanilla
  • 1/2 teaspoon freshly grated Cinnamon
  • 1/2 teaspoon freshly grated Nutmeg
  • pinch of Salt
  • Butter for frying
  • Whipped Cream to garnish
  • Maple Syrup to garnish
  • Powdered Sugar to garnish
  • Turkey Sausage to serve

For the Strawberry Topping:

  • 1 pound Strawberries hulled and divided
  • 1/4 cup Sugar
  • 1 Lemon juiced
  • pinch of Salt


For the French Toast:

  • Lay bread slices out to dry an hour before prepping.
  • In a rimmed baking dish, whisk together the eggs, cream, milk, vanilla and spices. Heat a griddle or large non stick pan over medium with a few tablespoons of butter. Begin to dredge the bread in the egg mixture making sure to thoroughly coat on both sides.
  • Add a few pieces of soaked bread to the pan making sure not to overcrowd. Cook for 2 minutes or until golden and crispy on the first side. Flip and continue to cook on the second side for 2 more minutes or until golden. Remove to a plate and cover loosely with foil to keep warm. Cook remaining pieces of toast.
  • Serve two pieces of toast with a drizzle of strawberry sauce and your choice of toppings along with crispy bacon. Note: If making a larger batch you can keep cooked toast warm on a baking sheet covered with foil in a warming oven.

For the Strawberry Topping:

  • Chop half of the strawberries and combine with the sugar, lemon juice and salt in a medium sauce pot. Cook over medium heat, mashing with a potato masher until coarse but juicy. Allow mixture to cook for 4 to 5 minutes just to thicken slightly.
  • Meanwhile, slice the remaining strawberries. Add the sliced strawberries to the pot once the mixture has thickened. Remove from heat and allow to cool slightly. Serve warm.


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Serving: 1g | Calories: 470kcal | Carbohydrates: 85g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 831mg | Potassium: 0mg | Fiber: 4g | Sugar: 0g | Vitamin A: 1800IU | Vitamin C: 59.4mg | Calcium: 1600mg | Iron: 0.3mg