Family-Style French Toast with Strawberry Syrup

By Late2Serenity

For best results, slice the bread the day before and let it dry out, uncovered, at room temperature. When arranging the pieces of bread in the pan, make sure they fit snugly together in an even layer.

Ingredients

• 1 lb. strawberries, hulled
• 1/2 cup maple syrup
• 5 slices day-old brioche or challah, each 5 inches high, 3
• inches wide and 1 1/2 inches thick
• 3 eggs
• 1 cup milk
• 3 Tbs. granulated sugar
• 2 tsp. vanilla extract
• Zest of 1 orange
• Pinch of kosher salt
• 1 Tbs. plus 1 tsp. unsalted butter
• Confectioners’ sugar for dusting

Details

Adapted from williams-sonoma.com

Preparation

Step 1

In a saucepan over medium-high heat, combine the strawberries and maple syrup and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the strawberries have softened, about 5 minutes. Using an immersion blender, puree the strawberries until smooth. Alternatively, mash with a fork or a potato masher. Keep the strawberry syrup warm.

Cut each brioche slice into 3 triangles (1 tall central triangle flanked by 2 smaller ones). In a bowl, whisk together the eggs, milk, granulated sugar, vanilla, orange zest and salt.

In the deep half of a large frittata pan over medium heat, melt the 1 Tbs. butter. In the shallow half of the pan over low heat, melt the 1 tsp. butter. Swirl the pans to distribute the butter evenly. Arrange the brioche triangles in a single layer in the deep pan to cover the entire surface; face the narrower points toward the center of the pan, like pizza slices (you may have a triangle left over). Cook until the bread is lightly golden underneath, 4 to 6 minutes.

Starting at the center, slowly pour the egg mixture over the bread, spiraling outward just to the edge, so all the bread is covered. Cook for 2 minutes. Place the shallow pan upside down on top of the deep pan and flip the French toast into the shallow pan. Remove the deep pan. Cook until golden brown underneath, 3 to 5 minutes.

Gently slide the French toast onto a cutting board and let rest for 2 minutes. Cut into wedges and dust with confectioners’ sugar. Top with the strawberry syrup and serve immediately. Serves 6 to 8.