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Strawberry-Topped French Toast




Source of Recipe


Source: Casual Cuisines of the World - Diner


List of Ingredients




For Syrup:

3/4 cup strawberry preserves

1/2 cup strawberries, hulled


For Toast:

4 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1/2 teaspoon minced orange zest

1 tablespoon sugar

8 slices egg bread or sourdough bread

3 tablespoons unsalted butter



Recipe



FOR SYRUP: In a blender, combine the strawberry preserves and the strawberries. Purée, scraping down the sides of the blender. Add water, if needed, to form a syrupy consistency. Set aside.


FOR TOAST: In a bowl, whisk together the eggs, milk, vanilla, orange zest and sugar until well blended. Working in batches if necessary, arrange the bread slices in a single layer in a baking dish with 2-inch (5-cm) sides. Pour the egg mixture over the bread slices and then turn them to coat evenly. Let the bread stand for 5 minutes, or a little longer if you like custardy French toast.


In a large nonstick frying pan over medium heat, melt 1 1/2 tablespoons of the butter. When the foam subsides, add half of the bread slices in a single layer and cook the bread until golden brown on the first side, 2-4 minutes. Turn the slices and cook on the second side until golden, about 2 minutes longer. (For drier toasts, cook them for 1-2 minutes longer after they turn golden.) Transfer to warmed individual plates, cover lightly with aluminum foil and keep warm. Repeat with the remaining butter and bread.


TO SERVE: Drizzle with the strawberry syrup and serve immediately.