Ingredients with Measurements:
- 1 loaf of brioche bread, sliced into 1-inch thick pieces
- 4 eggs
- 1 cup of milk
- 1/4 cup of heavy cream
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of unsalted butter
- 1 pound of fresh strawberries, hulled and sliced
- 1/4 cup of granulated sugar
- 1/4 cup of whipped cream
- Powdered sugar for dusting
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
- Spatula
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together eggs, milk, heavy cream, vanilla extract, salt, ground cinnamon, and ground nutmeg.
3. Dip each slice of brioche bread into the egg mixture, making sure to coat both sides evenly.
4. Melt butter in a non-stick skillet over medium heat. Add the coated bread slices and cook until golden brown on both sides, about 2-3 minutes per side.
5. Transfer the cooked French toast to a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes, until the bread is cooked through and slightly crispy.
6. While the French toast is baking, prepare the strawberry topping. In a medium saucepan, combine sliced strawberries and granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries are soft and the sugar has dissolved, about 5-7 minutes.
7. To serve, place a slice of French toast on a plate and top with a generous spoonful of the strawberry topping. Add a dollop of whipped cream and dust with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 485
Total fat: 26g
Saturated fat: 14g
Cholesterol: 238mg
Sodium: 408mg
Total carbohydrates: 53g
Dietary fiber: 3g
Sugar: 26g
Protein: 11g
Substitutions for ingredients:
- Brioche bread can be substituted with any other type of bread, such as challah or sourdough.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a teaspoon of lemon zest to the egg mixture for a tangy twist.
- Use blueberries or raspberries instead of strawberries for the topping.
- Add a tablespoon of almond extract to the egg mixture for a nutty flavor.
Tips and tricks:
- Use day-old bread for best results.
- Don't overcrowd the skillet when cooking the French toast, as this can cause the bread to become soggy.
- Make the strawberry topping ahead of time and store in the refrigerator until ready to use.
Storage instructions:
Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the French toast on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, until heated through.
Presentation ideas:
Serve the French toast on a platter with the strawberry topping and whipped cream on the side, allowing guests to assemble their own plates.
Garnishes:
Garnish with fresh mint leaves or additional sliced strawberries.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
Fresh fruit salad or a side of yogurt and granola.
Troubleshooting advice:
If the French toast is too soggy, try cooking it for a longer time in the skillet before transferring it to the oven.
Food safety advice:
Make sure to cook the French toast and strawberry topping to the appropriate temperature to avoid any risk of foodborne illness.
Food history:
French toast has been a popular breakfast dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
This recipe combines the sweet flavors of fresh strawberries and whipped cream with the rich, buttery taste of brioche bread.
Serving suggestions:
Serve for breakfast or brunch with a cup of coffee or tea.
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