Crunchy French Toast with Macerated Strawberries & Lemon Whipped Cream

Elevate your breakfast game with this irresistible Crunchy French Toast! Thick slices of bread are dipped in a rich custard, coated in crispy panko and Biscoff cookies, and griddled to golden perfection, delivering the ultimate contrast of soft, custardy centers and a satisfyingly crunchy exterior. Topped with sweet, juicy strawberries that have been gently macerated to release their natural syrup and finished with a homemade lemon whipped cream, each bite is a burst of bright, fresh flavor.

Ingredients

For the Macerated Strawberries:

• 2 cups fresh strawberries, hulled and chopped

• 1 tablespoon lemon juice

• 1–2 tablespoons granulated sugar (adjust to taste)

• 1 tablespoon orange liqueur (such as Cointreau or Grand Marnier)

  For the French Toast Batter:

• 4 large eggs

• ½ cup whole milk

• ¼ cup heavy cream

• 4 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract (optional)

  For the Crunch Coating:

• 1 cup Panko breadcrumbs

• 1 cup Biscoff cookies, crushed finely

  For the Toast:

• 8 slices raisin challah bread (or similar thick-cut raisin bread)

• 2–3 tablespoons unsalted butter, for frying

  For the Lemon Whipped Cream:

• 1 cup heavy whipping cream, very cold

• 2–3 tablespoons powdered sugar (to taste)

• 1-2 teaspoons lemon zest

Directions

1. Macerate the Strawberries (Start First):

   In a medium bowl, combine chopped strawberries, lemon juice, sugar, and orange liqueur.

   Toss gently and let sit at room temperature for 30–40 minutes, stirring every 5 minutes until the berries are soft, juicy, and syrupy. Set aside.

2. Prepare the Crunchy Coating and Batter:

   In a shallow dish, whisk together eggs, milk, heavy cream, sugar, cinnamon, and vanilla extract (if using).

   In a separate shallow bowl, mix together the Panko breadcrumbs and crushed Biscoff cookies.

3. Dip and Cook the French Toast:

   Preheat a large nonstick skillet or griddle over medium heat. Add a little butter and let it melt completely.

   Dip a slice of raisin challah into the egg batter, soaking 30-40 seconds on both sides.

   Immediately press the soaked bread into the Panko-Biscoff mixture, coating both sides evenly.

   Place the coated bread onto the preheated pan. Cook until golden brown and crisp, about 4–5 minutes per side. Adjust heat as needed to avoid burning.

   Repeat with remaining slices, adding more butter to the pan as needed.

4. Make the Lemon Whipped Cream (While Toast Is Cooking):

   In a cold mixing bowl, add heavy cream, powdered sugar, and lemon zest.

   Whip with a hand mixer or whisk until very stiff peaks form.

   Store in the fridge until ready to serve.

5. To Serve:

   Place 1–2 slices of crunchy French toast on each plate.

   Spoon macerated strawberries generously over the toast, including some of the syrup.

   Top with a dollop (or two) of lemon whipped cream.

   Serve immediately and enjoy!

   Serves: 4

Prep Time: 45 minutes (includes maceration)

Cook Time: 15 minutes

Total Time: ~1 hour