french toast with balsamic strawberries
Prep time
Cook time
Total time
Serves: 6
  • 1 loaf challah bread (preferably stale)
  • 6 large eggs, lightly beaten
  • 1 cup heavy whipping cream
  • ½ cup almond milk
  • ½ teaspoon vanilla extract
  • freshly grated zest of 1 orange
  • ½ teaspoon plus ¼ teaspoon kosher salt
  • 1 16-ounce bag frozen whole strawberries
  • ½ cup balsamic vinegar
  • 2 tablespoons raw honey (or brown sugar)
  • ⅛th teaspoon lemon zest
  • 1-2 tablespoons unsalted butter
  1. Preheat the oven to 200 degrees. Pull out a large baking sheet and set aside) this is where you'll place your French toast after cooking it in a skillet).
  2. In a 9x13 dish, mix together the eggs, heavy whipping cream, almond milk, vanilla extract, ½ teaspoon salt, and zest of 1 orange. Slice the challah into ½-inch to ¾-inch slices and arrange in the 9x13 pan, making sure to soak the challah completely. Let the challah soak for a few minutes (note: if your challah is fresh, you can't soak it for as long because it will start to fall apart on you, and you may need to do this step AFTER the next step, which is making the balsamic strawberry sauce).
  3. Make the balsamic strawberries: Pour ½ cup balsamic vinegar into a small saucepan and simmer over medium-low heat until the vinegar is reduced by half and somewhat syrupy. Add the strawberries, honey (or brown sugar), ¼ teaspoon salt and lemon zest and simmer, allowing strawberries to thaw. Once the strawberries are thawed, press the strawberries against the sides of the saucepan using a wooden spoon. Continue to simmer the strawberries until reduced and thick and syrupy. Remove from heat and transfer to a heatproof bowl; set aside.
  4. In a large non-stick skillet, melt 1 tablespoon butter over medium heat. Add the challah and fry in batches, 2-3 minutes per side. Remove the challah bread from the pan and place on the baking sheet, then transfer it to the oven covered with aluminum foil until ready to serve.
  5. When ready to eat, serve with balsamic strawberries for topping. Enjoy!
Recipe by Grits and Chopsticks at