The strawberries have been simply roasted with a little sugar to enhance their natural sweetness. I also used day-old sourdough bread instead of brioche, but feel free to go with your favourite vessel.
Strawberry and Cream French Toast
1 tbsp lemon juice
Preheat the oven to 180C. Line a baking sheet with some parchment. In a bowl, mix the strawberries with sugar and lemon juice, then scatter them on the baking sheet. Bake for 30 minutes.
1 tbsp butter, for frying
In a large pie dish, whisk egg, buttermilk, vanilla until combined. Place the bread slices in the batter and let them soak for a few minutes on each side. When completely soaked and soft, squeeze the excess of liquid out of them and place them on a separate plate until ready to use. Heat a large skillet over medium-high heat and melt the butter. When hot, add the bread slices and fry until deeply golden on both sides, about 5 minutes per side.
a drizzle of maple syrup (optional)