Strawberry Basil French Toast

French toast flavored with almond and cinnamon, topped with a vibrant strawberry-basil compote and optional maple syrup or powdered sugar for a sweet finish.

This recipe transforms thick-cut bread into rich, golden French toast infused with almond and a hint of cinnamon, delivering a perfectly crisp outside and soft, custardy center. The French toast is complemented by a fresh strawberry-basil topping, where juicy strawberries are lightly sweetened and brightened with a splash of lemon juice, then tossed with fragrant basil for a unique twist. Finished with a drizzle of maple syrup or a dusting of powdered sugar, this dish is a delightful balance of sweet, tart, and aromatic flavors—perfect for an elevated breakfast or brunch.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the French Toast

4 slices brioche or challah (or any thick-cut bread)
2 large eggs
1/2 cup milk (or half-and-half)
1/2 teaspoon almond extract (or vanilla)
1/4 teaspoon cinnamon (optional)
Pinch of salt
Butter for the pan

For the Strawberry Basil Topping

1 cup fresh strawberries, sliced
1–2 teaspoons sugar (or honey/maple syrup)
1–2 teaspoons lemon juice
1 tablespoon fresh basil, chopped or chiffonade

Optional Garnish

Maple syrup
Powdered sugar
Whipped cream
Balsamic glaze drizzle (if you want a savory-sweet twist)

Instructions

Prepare the Topping

  • In a bowl, combine the sliced strawberries, sugar, lemon juice, and chopped basil.
  • Toss gently and let sit at room temp while you make the toast — this macerates the berries and blends flavors.

Prepare the Custard

  • In a shallow bowl, whisk together the eggs, milk, almond or vanilla extract, cinnamon (if using), and a pinch of salt.

Soak the Bread

  • Dip each slice of bread into the custard mixture, letting it soak for about 10–15 seconds per side.
  • Dash additional cinnamon on the soaked bread slices, if desired.

Cook the French Toast

  • Heat a non-stick skillet or griddle over medium heat.
  • Melt a little butter and cook the soaked bread for about 2–3 minutes per side until golden brown and cooked through.

Serve

  • Plate 2 slices per person.
  • Spoon the strawberry basil topping generously over the toast.
  • Drizzle with maple syrup and/or a balsamic vinegar
  • Dust with powdered sugar or add a dollop of whipped cream if desired.

In a bowl, combine the sliced strawberries, sugar, lemon juice, and chopped basil. Toss gently and let sit at room temp while you make the toast — this macerates the berries and blends flavors.

In a shallow bowl, whisk together the eggs, milk, almond or vanilla extract, cinnamon (if using), and a pinch of salt. Dip each slice of bread into the custard mixture, letting it soak for about 10–15 seconds per side. Dash additional cinnamon on the soaked bread slices, if desired.

Heat a non-stick skillet or griddle over medium heat. Melt a little butter and cook the soaked bread for about 2–3 minutes per side until golden brown and cooked through.

Plate 2 slices per person. Spoon the strawberry basil topping generously over the toast. Drizzle with maple syrup and/or a balsamic vinegar. Dust with powdered sugar or add a dollop of whipped cream if desired.