Delight guests at your spring or summer weekend brunch with this easy strawberry & basil topped French toast. Sweet, surprising, and dairy-free!

I realize the contradiction. Yesterday I was talking about not eating bread, and today I’m sharing french toast. That was just poor planning…

Last week, after a chat with myself about basil and desserts, the idea for a strawberry maple basil-ey breakfast stuck in my head.

I rarely make french toast these days. In a previous, less healthy life (college), I ate it just about every day. Sometimes for breakfast and for dinner. I don’t recommend that, but I do recommend a sweet indulgent morning every now and then…

Here are some other sweet strawberry breakfast ideas that caught my eye this week:

Strawberry Basil Scones from Happy Yolks

Cardamom and Nutmeg Waffles with Minted Strawberries from Turntable Kitchen

Strawberry Rhubarb Apple Oatcake from A House in the Hills


5.0 from 1 reviews

Strawberry Basil French Toast

  PrintPrep time 5 minsCook time 10 minsTotal time 15 mins Author: Serves: 4 slicesIngredients
  • 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.
    • 3.4.3177
     

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