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 Strawberry Basil Topping
1 cup fresh strawberries, sliced
1–2 tsp sugar (or honey/maple syrup)
1–2 tsp lemon juice
1 tbsp fresh basil, chopped or chiffonade
For the French Toast
2 large eggs
1/2 cup milk (or half-and-half)
1/2 tsp almond extract (or vanilla)
1/4 tsp cinnamon (optional, plus extra for dusting)
Pinch of salt
4 slices brioche, challah, or other thick-cut bread
Butter, for cooking
Optional Garnishes
Maple syrup
Powdered sugar
Whipped cream
Balsamic glaze drizzle (savory-sweet option)
Instructions
Make the Topping
In a bowl, combine 1 cup sliced fresh strawberries, 1–2 teaspoons sugar (or honey/maple syrup), 1–2 teaspoons lemon juice, and 1 tablespoon chopped fresh basil. Toss gently and let sit at room temperature while you prepare the toast so the berries macerate and the flavors blend.
Prepare the Custard
In a shallow bowl, whisk together 2 large eggs, 1/2 cup milk (or half-and-half), 1/2 teaspoon almond extract (or vanilla), 1/4 teaspoon cinnamon (optional), and a pinch of salt until smooth.
Soak the Bread
Dip 4 slices of brioche, challah, or other thick-cut bread into the custard, soaking 10–15 seconds per side. Optional: sprinkle a little extra cinnamon on top of the soaked bread before cooking.
Cook the French Toast
Heat a nonstick skillet or griddle over medium heat. Melt a little butter and cook the soaked bread slices for 2–3 minutes per side, until golden brown and cooked through.
Serve
Plate 2 slices per serving. Spoon the strawberry basil topping generously over the toast. Finish with your choice of maple syrup, powdered sugar, whipped cream, or a balsamic glaze drizzle for a savory-sweet twist.
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.
