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.

Classic French Toast with Strawberry Syrup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    large eggs

  • ½

    cup whole milk

  • 1

    tablespoon ground cinnamon

  • 4

    tablespoons salted butter

  • 8

    slices basic white bread

  • Strawberry Syrup for serving, recipe follows

  • Strawberry Syrup:

  • 1

    cup sliced strawberries (about 6 large whole)

  • ½

    cup sugar

  • ½

    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. 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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