85% would make this again

French Toast and Strawberries

Q: What is the best type of bread for French toast with strawberries?

The best bread for French toast is thick cut and a bit sturdy so it soaks up the egg mixture without falling apart. Brioche, challah, sourdough or thick cut white bread all work well because they give you a softer inside and a golden outside once cooked. Using slightly stale bread helps it absorb more flavour without becoming mushy too.

Q: How do you make French toast with strawberries taste better?

To make it taste great use a simple custard of eggs, milk, vanilla and a little sugar then top with fresh or lightly macerated strawberries that you’ve tossed with a bit of sugar to bring out their juices. Add a drizzle of maple syrup or a sprinkle of icing sugar at the end for extra sweetness and flavour balance. Cooking the toast on medium heat in plenty of butter helps get a rich, golden crust.

Q: Can I make the strawberry topping ahead of time?

You can prepare the strawberry topping ahead by slicing the strawberries and stirring them with a little sugar so they soften and release juice. Keep it covered in the fridge, then bring it to room temperature before serving to retain the best texture and flavour. Just don’t dress the French toast too far ahead or it can get soggy.

Q: How long should I soak the bread for French toast?

You only need to soak each slice of bread in the egg mixture for a few seconds on each side so it absorbs the mix but doesn’t fall apart. Thick bread absorbs liquid quickly so a quick dip is usually enough before cooking. If bread sits too long, it can become too soft and difficult to handle in the pan.

Q: What are good syrup or topping ideas for strawberries on French toast?

Maple syrup is a classic choice but you can also use honey, a simple fresh strawberry compote, whipped cream, yogurt or a dusting of icing sugar. Fresh fruit like blueberries or banana slices are great with strawberries too. These extra toppings add sweetness and texture that make every bite more satisfying.

Q: Can French toast with strawberries be made for brunch or just breakfast?

French toast with strawberries is great for both breakfast and brunch because it feels special but stays easy to make. It’s often served on weekend mornings or for holiday brunches when you want something more than a quick toast but less effort than a big meal. The fresh berries and warm bread make it feel a bit elevated without being complicated. We love making this for our family and friends on a weekend.

Vish G

March 31, 2026

Some weekends you’ll need this French toast with strawberries recipe that gives you a breakfast worth getting out of bed for. Even if your looking for a delicious brunch idea this fits the bill just perfectly. Warm buttery toast topped with maple syrup or honey with freshly sliced strawberry pieces dusted lightly with powdered sugar for a final touch is simple yet elegant. Enjoy this with some coffee and you’ll be winning.

PREP TIME

10 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

8 thick slices brioche or challah bread, slightly stale if possible
4 large eggs
1 cup milk or 240 ml milk
1 teaspoon vanilla extract
1 teaspoon sugar
0.5 teaspoon cinnamon (optional)
Pinch of salt
2 tablespoons butter, plus more if needed
2 cups fresh strawberries, hulled and sliced
1 to 2 tablespoons sugar for strawberries, to taste
Maple syrup or icing sugar, for serving

Instructions

Place the sliced strawberries in a bowl, sprinkle with sugar, stir gently and set aside so they become juicy.
In a wide bowl whisk together the eggs, milk, vanilla, sugar, cinnamon if using and salt until well mixed.
Heat a large frying pan over medium heat and melt a little butter, coating the pan evenly.
Dip each slice of bread into the egg mixture for a few seconds per side, letting it soak but not fall apart.
Place the bread in the pan and cook for about 2 to 3 minutes per side until golden brown and cooked through.
Add more butter to the pan as needed and repeat with the remaining slices.
Serve warm topped with the strawberries and their juices, then finish with maple syrup or a light dusting of icing sugar.