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Classic French Toast with Strawberry Syrup


Cook Notes: The berries are also good the next day chilled on buttered toast .

You can substitute peaches, blueberries or other ripe fruit; you might want to adjust sugar, based on the sweetness of the ripe fruit itself.

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  • Strawberry Syrup:
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon ground cinnamon
  • 4 tablespoons salted butter
  • 8 slices basic white bread
  • Strawberry Syrup for serving, recipe follows
  • 1 cup sliced strawberries (about 6 large whole)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract



Step 1

Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.

Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.

Cook until golden brown, turning once, about 2 minutes per side.

Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.

Strawberry Syrup:
Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .

Serve warm over French toast or on the side at the table.


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