Custard French Toast pairs perfectly with sweet and tangy strawberry lemon glaze. Perfect for breakfast, brunch, or even dinner!
There’s no such thing as bad French toast. But there is such a thing as amazing French toast, and this version is amazing. It starts with rich and flaky challah bread, and moves to using sugar and cream to create a custard to dip the bread in, finishing with a bright strawberry lemon glaze. And even better, it comes together quickly and easily with little room for error.
Techniques for perfect Custard French Toast
- Challah bread is rich and flaky like a croissant. Perfect for French toast. If you can’t find Challah bread, brioche bread works wonderfully as well.
- Bright strawberry lemon glaze cuts through the richness of the custard French toast to keep this dish from feeling too heavy.
Southern & Modern Brunch Recipes
- 1 loaf challah bread, sliced into 1 inch thick slices, about 8 slices per loaf
- 2 cups strawberries, remove ends, slice lengthwise.
- 2 tablespoons lemon juice
- 6 eggs
- 2 egg yolks
- 1/2 cup whole milk or heavy cream
- 1/2 stick of butter, sliced into pats of butter equal to how many slices of bread you have.
- 1 cup powdered sugar
- 1 teaspoon coarse salt
- Glaze: In a medium bowl stir together sliced strawberries, 1/2 cup powdered sugar, and 2 tablespoons lemon juice. Let sit while you cook the toast, the strawberries will release some liquid.
- Custard: In a large bowl, whisk together 6 whole eggs, 2 egg yolks, 1/2 cup heavy cream or milk, 1 teaspoon coarse salt, and 1/4 cup powdered sugar.
- French Toast: Heat a nonstick pan or griddle over medium-low heat. Submerge a slice of bread into the custard mix. Let the bread soak up the mix for about 10 seconds. Make sure to flip the bread so that both sides are coated. If the bread does not seem to be absorbing the custard, you can gently squeeze the bread in the custard to help it absorb. Scrape the excess custard mix off of the sides of the bread (I usually just drag it along the side of the bowl). Place a pat of butter in the pan and lay the toast over it to fry. Cook until golden brown on one side and then flip and cook to golden brown on the other side, about 2 to 4 minutes per side.
- To serve: Stack the French toast on a plate. Top with the strawberries from the glaze. Drizzle the glaze over the top of the toast. Dust the stack of French toast with the remaining powdered sugar.
Amount Per Serving: Calories: 494Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 426mgSodium: 847mgCarbohydrates: 46gFiber: 2gSugar: 35gProtein: 14g
Nutrition information isn’t always accurate.