Saturday, March 24, 2012

Strawberry and Cream French Toast

Strawberry and Cream French Toast


  • 3 cups fresh strawberries, washed,  trimmed and sliced
  • 2 tablespoons water
  • 3 large eggs plus 6 egg whites or egg substitute equal to 6 large eggs
  • 1 cup fat free condensed milk and 2 tbsp, divided
  • 2 tablespoons I Can't Believe It's Not Butter Light
  • 8 slices whole wheat bread left out over night


Preheat the oven to 200 degrees

In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.

In a bowl add 2 tbsp condensed milk to the remaining 1 cup of fresh strawberries and set aside

In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.

In a large nonstick griddle or skillet over medium heat, melt 1 tbsp of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/milk mixture. Turn bread over and be sure to not let the bread get too soggy.

Transfer the bread to the preheated and buttered skillet and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on a cookie sheet and place in oven to keep warm.  Add another tbsp of butter to the skillet and melt and cook remaining bread.

Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

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