Strawberries and Cream French Toast

Instructions

1. In a medium bowl, whisk together the eggs, whole milk, granulated sugar, vanilla bean paste, ground cinnamon, and fine sea salt until fully combined and smooth.
2. Pour the custard mixture into a shallow dish wide enough to dip the slices of brioche.
3. Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon of butter to coat the surface.
4. Dip each slice of brioche into the custard mixture, allowing it to soak for about 20 seconds per side without becoming soggy.
5. Place the soaked slices onto the hot skillet and cook about 3 minutes per side until golden brown and cooked through. Add additional butter as needed for cooking remaining slices.
6. While the French toast cooks, combine the sliced strawberries and powdered sugar in a small bowl. Toss gently and let macerate for at least 10 minutes.
7. In a chilled bowl, whip the heavy cream with pure vanilla extract until soft peaks form. This will be the vanilla cream topping.
8. Serve the French toast hot, topped with a generous spoonful of the macerated strawberries and a dollop of the vanilla whipped cream.