This Strawberry French Toast is my favorite way to turn fresh berries into a weekend treat. Golden, buttery, and topped with mascarpone cream.
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Why This Recipe Stands Out
This Strawberry French Toast is one of those recipes I reach for when I want something that feels both cozy and elevated. Here’s why it stands out every time:
- Crispy, Custardy Perfection: I love how the brioche soaks up the custard without getting soggy. It turns golden on the outside and stays soft in the center — just the way I like it.
- Bright, Balanced Flavor: The strawberry-balsamic compote adds a sweet and tangy layer that makes the whole dish pop. It gives me the same fresh-fruit-meets-decadence vibe I get from these Vegan Buckwheat Crepes with Maple Sautèed Strawberries.
- Creamy Mascarpone Whip: I always whip the mascarpone until it’s light and fluffy — it melts beautifully over warm toast and reminds me of the texture I love in this Blueberry Clafoutis.
- A Fancy Twist on a Classic: French toast is a classic, but this version feels special enough for brunch guests or holiday mornings — without being complicated.
- All About the Toppings: The toasted hazelnuts and powdered sugar finish everything off with crunch and contrast. It’s the little details that make this recipe feel complete.
Key Ingredients
- Brioche or Challah – I use thick slices of brioche or challah for this recipe. They’re rich, soft, and perfect for soaking up the custard without falling apart.
- Eggs and Milk – This simple custard base gives the toast that soft, creamy center and golden, crisp edges.
- Cinnamon and Vanilla – These are my go-to flavor boosters for French toast. They warm everything up and make the whole kitchen smell amazing.
- Strawberries – Fresh strawberries simmer down into a sweet, tangy compote that balances the richness of the toast and cream.
- Maple Syrup and Balsamic Vinegar – I love this combo. The syrup sweetens the strawberries, while the balsamic adds just enough depth.
- Mascarpone and Cream – Whipped together, they turn into a soft, lightly sweetened topping that melts into the warm toast.
- Hazelnuts – Toasted and chopped, these give the dish that perfect final crunch. I sprinkle them on just before serving.
Substitutions and Variations
- Bread Options: I usually go for brioche or challah, but you can use thick slices of French bread or sourdough. Just make sure it’s a sturdy loaf that can soak up the custard.
- Dairy-Free Swap: To make this dairy-free, I use almond milk or oat milk in the custard and swap the mascarpone with a whipped coconut cream or dairy-free cream cheese.
- Fruit Variations: If strawberries aren’t in season, I’ve made this with blueberries, raspberries, or even a mixed berry blend. Just adjust the maple syrup depending on the sweetness of the fruit.
- Nut-Free Option: Feel free to leave off the hazelnuts or swap them with granola, toasted coconut, or crushed freeze-dried strawberries for a nut-free crunch.
How to Make Strawberry French Toast
Step 1: Prepare the strawberry compote. In a small saucepan, combine the strawberries, maple syrup, and balsamic vinegar. Simmer over medium-low heat for 8–10 minutes, or until the berries soften and the mixture thickens into a syrup. Remove from heat and let cool slightly.
Step 2: In a shallow bowl, whisk together the eggs, milk, cane sugar, vanilla extract, cinnamon, and a pinch of salt.
Step 3: Heat 1 tablespoon of butter or ghee in a skillet over medium-low heat. Dip a slice of brioche into the custard, coating both sides, then transfer to the skillet.
Step 4: Cook the bread for 2–3 minutes per side, or until golden brown. Transfer to a clean plate and wipe the skillet between batches. Repeat with remaining slices, adding more butter as needed.
Step 5: In a separate bowl, combine the mascarpone, heavy cream, and powdered sugar. Beat with a hand mixer for about 2 minutes, or until soft and fluffy.
Step 6: To serve, plate two slices of French toast, top with a dollop of mascarpone cream and spoonfuls of strawberry compote, and sprinkle with toasted hazelnuts.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
Absolutely! I’ve made it with sourdough, French bread, and even sandwich bread in a pinch. Just make sure it’s thick enough to hold up to the custard.
Yes! I’ve used frozen strawberries when fresh ones aren’t in season. Just simmer them a little longer to cook off the extra liquid.
Definitely. I usually make the strawberry compote and mascarpone cream the night before. It makes brunch prep super quick in the morning.
If I have any leftovers (rare!), I store the French toast and toppings separately in the fridge. The toast keeps for up to 2 days and reheats well in a toaster oven or skillet.
Recipe
Strawberry French Toast
Ingredients
For the French Toast:
- 4 brioche or challah, thick slices
- 2 eggs large
- ½ cup whole milk
- 2 tablespoons cane sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch salt
- butter or ghee, for cooking
For the Strawberry-Balsamic Compote:
- 1 cup fresh strawberries hulled and halved
- 2 teaspoon maple syrup to taste
- 1 teaspoon balsamic vinegar
To Serve:
- ¼ c mascarpone cheese at room temperature
- ¼ c heavy cream
- 1 tablespoon powdered sugar
- ¼ c hazelnuts toasted and chopped
Instructions
Make Strawberry Compote:
- Add strawberries, maple syrup and balsamic vinegar to a small saucepan. Simmer on a medium-low heat for 8-10 minutes or until the strawberries have softened and you have a thick syrup. Remove from the heat and let it cool.
Make the French Toast:
- In a large shallow bowl whisk eggs, milk, sugar, cinnamon and vanilla.
- Add about 1 tablespoon of butter to a skillet and heat it over medium-low heat.
- Dip one piece of bread into the custard, soaking both sides. Cook it in a skillet for 2-3 minutes per side or until golden brown. Transfer bread to a clean plate and wipe the skillet clean after each time.
- Add another tablespoon of butter and working in batches continue cooking the rest of the bread.
Make the Mascarpone Cream:
- In a medium bowl add Mascarpone, heavy cream and sugar and beat with a hand mixer until fluffy, about 2 minutes.
To Serve:
- Place two pieces of French toast on a plate. Top with a generous dollop of Mascarpone cream and a few tablespoon of strawberry compote. Sprinkle with hazelnuts. Enjoy!
Notes
- I always use day-old brioche or challah — it soaks up the custard without getting too soft or falling apart.
- I recommend wiping the skillet between batches so you don’t end up with burned bits on the next slice. It keeps the toast golden and clean.
- Don’t skip the balsamic in the compote — it might sound unusual, but it deepens the strawberry flavor and gives the dish a little something extra.
- If I’m serving a crowd, I keep the cooked French toast slices warm in a 200°F oven until everything’s ready to go.
- Toasting the hazelnuts makes a huge difference. I like to do it ahead of time so they’re cool and ready to sprinkle just before serving.
Nutrition
More Recipes You'll Enjoy
- Strawberry Tarts – These buttery tarts filled with creamy custard and fresh strawberries are a perfect follow-up to French toast — sweet, bright, and beautiful.
- Easy Crepe Cake Recipe (With Raspberries) – This raspberry crepe cake is an elegant brunch option layered with fruit and cream. It’s just the kind of make-ahead treat I love to serve alongside something warm like French toast.
- Skillet Breakfast Potatoes (Diner-Style Home Fries) – These crispy, golden potatoes bring a savory balance to sweet brunch recipes and round out the plate beautifully.
- Ginger Smoothie – A cool, refreshing smoothie that’s perfect to sip alongside a warm plate of French toast and fruit.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nina Kulish says
These toasts look awesome! I wanna eat such breakfast already!
Petro says
Great recipe!