Strawberry Basil French Toast

Preparing the Strawberry Basil Topping

• In a bowl, combine 1 cup fresh sliced strawberries with 1–2 teaspoons sugar (or honey/maple syrup) and 1–2 teaspoons lemon juice, stirring gently to coat.
• Let the mixture sit for about 10–15 minutes so the strawberries release their juices and become lightly syrupy.
• Just before serving, fold in 1 tablespoon chopped or chiffonade fresh basil, which adds a fresh, aromatic contrast to the sweetness.

Mixing the Custard

• In a shallow dish, whisk together 2 large eggs, ½ cup milk (or half-and-half), ½ teaspoon almond extract (or vanilla), ¼ teaspoon cinnamon (optional, plus extra for dusting), and a pinch of salt until fully combined and smooth.

Soaking the Bread

• Place 4 slices of brioche, challah, or other thick-cut bread into the custard, allowing each slice to soak for about 15–20 seconds per side.
• The goal is to fully coat the bread while keeping its structure intact so it cooks up tender inside and golden outside.

Cooking the French Toast

• Heat a skillet or griddle over medium heat and add a small amount of butter for cooking.
• Once melted and lightly bubbling, place the soaked bread slices into the pan.
• Cook for about 2–3 minutes per side until golden brown and slightly crisp, adjusting the heat as needed to avoid burning while ensuring the center cooks through.

Assembling and Serving

• Transfer the French toast to plates and spoon the strawberry basil topping over the top.
• Finish with your choice of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.
• For a more complex sweet-savory twist, add a light drizzle of balsamic glaze just before serving.