Day 2

Strawberry Shortcake French Toast

Image

(James wants everyone to know, he takes the pictures)

I now understand the difference between the French toast my mom used to make for me in the morning quickly before school and French toast you get at the friendly toast restaurant. The batter that you dip the toast in NEEDS to be more than just eggs. Just simply adding vanilla, sugar, lots of milk, and nutmeg makes a huge difference. James’s favorite part was the lemon zest and sugar topping on the strawberries. I think the quote he used was “too bad we can’t instagram smells.” The citrus in the lemon was a really nice addition to the maple syrup.

The soy yogurt topping with honey was my favorite, partially because I’ve forgot the taste of a milk/cream based topping on French toast.

I learned a few tricks that I had never thought of before from this recipe. Melting butter on the same frying pan as the French toast and using that as a topping saves the hassle of spreading butter. It also makes for an awesome mix with syrup. Additionally, frying and then baking French toast gives it the extra puff it needs.

I want to eat this EVERY day.

Food Network Magazine Recipe:

Ingredients

  • 4 Eggs
  • 1 ½ cups of milk (I used soy milk)
  • ½ teaspoon of nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon+3 tablespoons of sugar
  • ½ tablespoon butter
  • Maple Syrup
  • Lemon zest
  • 3 cups halved strawberries
  • 4 split English muffins
  • Yogurt (I used soy yogurt)
  • Honey- to drizzle

Directions

Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast; add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.

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