Prep Time: 6 mins Cook Time: 16 mins Servings: Serves 4 Source: loveandlemons.com
- Macerated Berries
- 2 cups diced strawberries
- ½ cup frozen raspberries, thawed, with their juices
- Pinches of cane sugar
- French Toast
- 4 eggs
- 1 cup almond milk, or any milk
- 1 teaspoon saigon cinnamon
- ¼ teaspoon cardamom
- Pinch of sea salt
- 8 1-inch slices challah bread* (see note)
- Coconut oil, for brushing
- Maple syrup, for serving
Lightly sweet and golden brown, this easy French toast recipe is the perfect weekend brunch! I love serving it with macerated berries in the spring and summer, but feel free to substitute whatever fresh fruit is in season.
Make the macerated berries: In a medium bowl, combine the strawberries, raspberries, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving.
Make the French toast: In a large bowl, whisk together the eggs, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.
Heat a non-stick skillet over medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries.
*To make dairy-free french toast, use ciabatta bread.
Give the custard time to soak in. No one likes to cut into a slice of French toast and find that it’s just plain bread inside! After you dip the bread slices in the egg mixture, set them aside for a few minutes while you preheat your pan. This small step gives the custard a little more time to hydrate the bread, so it’s soft and spiced the whole way through.