Saturday, May 22, 2010

Strawberry Challah French Toast

Some dishes need no introduction.  Strawberry challah French toast - I think it speaks for itself.  Think fluffy, slightly sweet and cinnamony French toast kissed with super-ripe, juicy strawberries.   Now you can stop drooling and make it for your breakfast.

Challah is by far the best bread for any French toast, in my opinion, but of course you can use whatever you have on hand and see how it goes.  Cut the slices of bread nice and thick, about half an inch, so that it can soak up the egg mixture without getting soggy too fast. 

French toast is good.  Strawberry challah French toast is better.  Welcome to the weekend!

Strawberry Challah French Toast
makes 2 slices


5-6 medium sized strawberries, hulled and sliced
1 teaspoon sugar
1 large egg
1/2 cup nonfat milk
1/4 teaspoon vanilla
1/4 teaspoon ground cinammon
1 tablespoon unsalted butter
2 thick slices Challah or similar bread


1.  In a medium bowl, sprinkle the sugar over the sliced strawberries and toss gently.  Let sit while you prepare the rest of the recipe.

2.  In another bowl, whisk together the egg, milk, vanilla, and cinnamon to combine well.  

3.  Place the butter in a medium skillet over medium heat and let it melt.  

4.  Dip the slices of bread in the egg mixture to coat both sides and the edges, and transfer to the skillet after the butter has melted.  Don't be tempted to raise the heat from medium.  Let cook for about 3 minutes on the first side, then flip to cook the other side.  If it resists when you try to lift it with a spatula, wait another minute or so before flipping.  Then you can flip back and forth every minute or so until both sides are golden-brown and the bread no longer looks soggy.

5.  Serve the French toast topped with the strawberries.


1 comment:

  1. Every day should be a weekend day if this is what we eat! YUM!!!!!