French toasts for breakfast is always a good idea: I like them fluffy and buttery, topped with fresh berries, whipped cream and a drizzle of maple syrup.
I do love pancakes too (and actually you have a few recipes on the blog, like my lemon poppy seed yogurt pancakes, or my healthy 3-ingredients pancakes), but to be honest with you, I think I prefer French toasts over pancakes. On the blog, I have a delicious savory version (my Savory French toasts topped with kale and balsamic onion jam), but surprisingly, I had no classic French toast recipe until today. I had to do something about that!
With Mother’s Day approaching in France and Sweden (already behind us for the US) and the strawberry season starting, I figured that it was the perfect occasion to share with you my favorite French toast recipe.
This easy and quick classic recipe will never disappoint you: it’s fresh, fruity, fluffy and buttery, with just a hint of whipped cream… or even more cream, if like me you make the mistake of taking a picture while the French toasts are still warm and make the whipped cream melt straight away! Well, it doesn’t matter, I know I would have added more whipped cream anyway, ha!
You can of course adapt the recipe as it suits you. The lemon-sugary sauce will be perfect with blueberries or blackberries instead of strawberries. You can also replace the topping of your French toasts and use some fried banana slices with a drizzle of maple syrup. Or just enjoy your French toasts as they are, sifting some icing sugar on top!
Whatever you decide, remember that homemade French toasts are an amazing way to surprise your loved ones on a late weekend breakfast/brunch – think about it for a romantic breakfast with your other half, for a birthday, Mother/Father’s day or any other celebration. Make your guest feel even more special and decorate the table with some flowers!
Feel free to tell me your best way to enjoy French toasts, it’s always a pleasure to read your comments. But for now, please forgive me, it’s time for breakfast!
- 4 large eggs, at room temperature
- ¾ cup (180 ml) milk (semi-skimmed or whole milk)
- 1 Tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated sugar
- ¼ teaspoon cinnamon
- 8 thick slices white bread (1½ inch thick)
- 1 Tablespoon butter or non stick cooking spray for greasing the pan/griddle
- 5 cup (150g) strawberries
- ½ lemon (juice+ zest)
- 2 Tablespoons brown sugar
- A handful fresh mint leaves
- Whipped cream
- Maple syrup
- Preheat a griddle or a large skillet over medium-low eat.
- In a small shallow dish, whisk together the eggs, milk, melted butter, vanilla extract, sugar and cinnamon, until well combined.
- Grease the griddle or frying pan with some butter.
- Place bread into batter to coat one side. Flip over and repeat with the other side.
- Place on the heated griddle/frying pan and fry for about 1-2 minutes, until golden brown, then flip and fry the second slice until golden.
- Repeat with the remaining slices of bread, adding butter or cooking spray to the griddle/skillet if needed.
- For the strawberries: slice strawberries and place them in a shallow dish. Cover with lemon juice, add the lemon zest, sprinkle some sugar and add the fresh mint leaves. Mix carefully.
- Serve the French toasts immediately with the strawberries, and accompany with whipped cream, maple syrup and fresh mint.