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.
- 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
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.
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.