prep: 15 minutes
cook: 30 minutes
cool: none
There is a time and place for the finer things in life—the things that are clearly and without question made to be extraordinary. It’s fun to indulge in those things from time to time; however, what I find myself drawn to more regularly is the unexpected delight that comes from taking something ordinary and making it special. French toast is one of those unexpectedly simple dishes that always feels intentional. No one is ever disappointed to hear we’re having French toast for breakfast (or dinner!), especially when paired with Chip’s favorite—strawberry butter.
12 tablespoons (1½ sticks) unsalted butter
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
⅓ cup heavy cream
1 teaspoon pure vanilla extract
4 large eggs
12 slices (¾ inch thick) white bread, brioche, or challah
⅓ cup Vanilla Maple Syrup or pure maple syrup, warmed
6 tablespoons Strawberry Butter
Powdered sugar, for dusting
1. Preheat the oven to 250°F. Set a wire rack on a sheet pan.
2. In a large skillet, heat 6 tablespoons of the butter over low heat until just melted.
3. Meanwhile, in a large bowl, stir together the brown sugar and cinnamon. Pour the melted butter over the cinnamon/sugar mixture in the bowl and whisk quickly to incorporate. (Reserve the skillet.) Whisk the cream and vanilla into the butter/brown sugar mixture until well combined, about 30 seconds. Add the eggs and whisk until completely smooth, 1 to 2 minutes. Set aside.
4. Heat the skillet over medium heat. Add 1 tablespoon of the butter to the pan and swirl to coat; it should start to bubble.
5. Working with 2 or 3 slices of bread at a time, depending on how many will fit into the skillet without crowding, dip the bread slices into the bowl (or pour the mixture into a shallow dish), making sure to coat both sides well. Let the excess mixture drip off into the bowl.
6. Place the coated slices in the pan and cook until slightly browned on both sides, 5 to 6 minutes total, flipping halfway through. As each batch is cooked, transfer to the wire rack on the sheet pan and set the sheet pan in the oven to keep warm until ready to serve.
7. Repeat to cook the rest of the French toast, using the remaining butter to coat the pan between batches.
8. Drizzle the French toast evenly with warmed syrup and top each plate with 1 tablespoon strawberry butter. Dust with powdered sugar and serve.
Makes 6 servings