Strawberry season will be over before you know it, so plan a big Sunday breakfast and make this French toast for someone special. It is crunchy and chewy and made with bread from the market. I also served mine with some breakfast sausage from the Simpson Farm (that’s right, also available at the market!)
French Toast 4 slices of bread
5 eggs ½ cup milk
1 tsp vanilla extract
1 tsp Cinnamon and sugar mixture for sprinkling
2 tbsp butter
Strawberry Lemon Sauce
1 quart fresh strawberries
2 cups sugar
1/8 cup water
1. First, make the sauce. Start by cleaning the strawberries and cutting them into quarters. Put into a medium saucepan.
2. Peel the lemon (discarding the peel) and add the pulp and juice to the strawberries (but not any seeds!).
3. Add the sugar and water to the berries and lemon.
4. Heat the fruit mixture on medium heat until the sugar dissolves. Bring to a boil stirring frequently.
5. [Optional] Using a stick blender in the saucepan, crush the strawberries for a smoother sauce consistency.
6. Simmer for 3-5 minutes additional minutes. Serve warm or cool.
7. Now for the toast. Slice up 4 pieces of bread. Cut them to be thick.
8. Mix eggs, milk vanilla and cinnamon in a shallow bowl.
9. Dunk each piece of bread into the egg mixture letting it soak it up. Place each covered piece on a plate and rest until you are ready.
10. Heat a griddle or skillet and put ½ tbsp. butter down for each piece of toast. This will help form a tasty crust on the edge of your toast.
11. Just before cooking, sprinkle cinnamon and sugar onto the wet toast. This will add flavor and crunch.
12. Cook each side of the toast until golden brown. Serve immediately.
- I used 100% whole wheat bread from The Bakery at Geist. Valentine Hill Farm makes a wonderful French Toast loaf as well.
- Indiana strawberries are the star of this dish. You can find them from several market vendors.
- I used whole milk if you substitute a lower fat variety, you might dial back the amount a little.
- This recipe makes a lot of sauce! If you want less, you can halve it, or, like me, you can process the remainder so you will have it in the pantry for another time. I simply followed the recipe above and then put the sauce in 4 oz. jelly jars and processed for 15 minutes in a boiling water bath.