Custard French Toast with Macerated Strawberries

In a small bowl, add strawberries, lemon juice and sugar. Let sit for up to 2 hours, or longer, if you like.

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 kinda important. If you do add too much warm milk to the eggs, you’ll make scrambled eggs.) Add the remaining milk mixture and whisk to combine. Use immediately, or chill the custard for up to 2 days until ready to use.

Preheat the oven to 200˚F.

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 brioche 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 brioche (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 … or maple syrup … or powdered sugar.

(Recipe adapted from The Craft of Baking.)