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

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)

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.