Strawberry Basil French Toast is a delightful twist on a breakfast classic, blending sweet and savory in every bite. Juicy strawberries and fragrant basil create a vibrant topping that perfectly complements the golden, custardy toast. Ready in just 15 minutes, it’s a quick yet luxurious way to start your day.
The creamy texture of the egg-soaked bread pairs beautifully with the fresh, tangy strawberries and the subtle herbal notes of basil. Each forkful is a burst of bright flavors and comforting warmth, making it a dish that feels both indulgent and refreshing. Perfect for lazy mornings or brunch with friends, this recipe is as easy as it is impressive.
What You’ll Need?
- Strawberries – 1 cup (fresh or frozen, thawed if frozen)
- Maple syrup – 2 tablespoons (plus extra for serving)
- Basil leaf – 1, finely chopped (optional, but adds a unique flavor)
- Eggs – 2 large
- Almond milk – ½ cup (or substitute with any milk of choice)
- Day-old bread – 4 slices (brioche or sourdough works well)
- Cinnamon – ½ teaspoon
- Coconut oil – 1 tablespoon (or use butter for a richer flavor)
How to Make It
- In a small bowl, combine the strawberries with 1 tablespoon of maple syrup. Gently mash with a fork to release the juices. Stir in the chopped basil and set aside.
- In a shallow dish, whisk together the eggs, almond milk, and cinnamon until fully combined.
- Dip each slice of bread into the egg mixture, ensuring both sides are evenly coated. Let the slices sit for 2-3 minutes to absorb the liquid.
- Heat the coconut oil in a large skillet over medium-low heat. Once the oil is shimmering, add the bread slices and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the French toast to plates and top generously with the strawberry mixture. Serve with extra maple syrup on the side for drizzling.
Elevate Your Toppings: Sauce and Garnish Ideas
Take your Strawberry Basil French Toast to the next level with creative toppings! Try a dollop of whipped cream or Greek yogurt for a creamy contrast. For a nutty twist, sprinkle crushed pistachios or sliced almonds. If you’re feeling adventurous, drizzle a bit of balsamic glaze over the strawberries for a sweet-tangy kick. Pro tip: A dusting of powdered sugar adds a touch of elegance.
Perfect Pairings: Serving Suggestions
This dish shines as a brunch centerpiece! Serve it with a side of crispy bacon or savory sausage for a balanced meal. Pair it with a refreshing mimosa or a cup of freshly brewed coffee. For a lighter option, add a simple green salad with a citrus vinaigrette. Don’t forget the extra maple syrup on the side for dipping!
Quick Prep Hacks: Time-Saving Tips
To streamline your morning, prep the strawberry mixture the night before and store it in the fridge. Use pre-sliced bread to skip the cutting step, and whisk the egg mixture in a shallow dish for easy dipping. Bonus tip: If you’re short on time, skip the soaking step and just dip the bread quickly—it’ll still taste delicious!
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap strawberries for blueberries or raspberries, or use mint instead of basil for a fresh twist. For a richer flavor, try brioche or challah bread instead of day-old bread. Feeling indulgent? Add a sprinkle of chocolate chips or a drizzle of Nutella before serving.
Keep It Fresh: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop the French toast in a toaster or warm it in a skillet over low heat to restore its crispiness. Note: The strawberry mixture is best enjoyed fresh, so make a new batch if needed.
Strawberry Basil French Toast
Ingredients
- Strawberries (fresh or frozen)
- Maple syrup
- 1 basil leaf, chopped
- 2 eggs
- ½ cup almond milk
- 4 slices day old bread
- ½ teaspoon cinnamon
- Coconut oil, for the pan
Instructions
- In a small bowl, mix and gently mash the strawberries with a little drizzle of maple syrup. Add the chopped basil. Set aside.
- Whisk the eggs and almond milk together.
- Dip bread slices in the egg mixture and stack slices on a plate to let the liquid soak in for a few minutes.
- Heat the coconut oil in a large skillet over medium-low heat and cook slices on each side until golden brown.
- Top with the strawberry mixture and serve with more maple syrup on the side.