March 23, 2012

Quick French Toast with Strawberry Sauce

Let me just start off by saying that if I had any sense at all, I would have soaked the bread overnight and made baked french toast. But alas, I have no sense, so you're stuck with this quick french toast recipe.

Now my favorite type of bread to use for french toast is day old, thick-sliced bread, like French or Italian, but you could really use any stale-ish bread for this recipe. Yes, stale-ish. It's a word. I pinky swear.

I love how all of the nooks and crannies in the bread soak up the egg mixture, and the thickness of it just makes it all seem so much more fancy.

I actually acquired this bread the night before at a restaurant. We were out for my father-in-law's 65th birthday (Happy Birthday Bill!) and as I was waiting for the waiter to take my plate to wrap up in a doggie bag, I was staring at all of the bread we had left on the table. So I grabbed a couple of pieces and plopped them on my plate to be wrapped up. Well the waiter saw what I was doing and said take it all, and that it's really great toasted. Of course, I instantly thought of french toast. And since the bread would have been thrown out anyway, I took it all. He brought me a nice paper bag with a handle and in went all of the bread. We are talking a loaf and a half at least. My hubby was only slightly embarrassed. I was all excited thinking about breakfast the next morning.

This recipe goes together in a snap and the fresh strawberry sauce is the perfect accompaniment.

French Toast Recipe
1 loaf of stale (ish) bread
4 eggs
1 cup of milk
1/4 cup of heavy cream
1 tablespoon of rum (optional)
1 tablespoon of vanilla
1 teaspoon of cinnamon
1/4 teaspoon nutmeg

Whisk all of the ingredients together in a bowl. Dip each slice of bread in the mixture, letting the excess drip off. Place in a pre-heated pan or skillet, browning on both sides until cooked through. I like to use butter in the pan, but if you're trying to be good and using non-stick, cooking spray works just as well.

Strawberry Sauce
1 package of fresh or frozen strawberries
1 tablespoon of sugar (optional)

Place all of the strawberries in the bowl of a food processor and pulse until the consistency is that of a sauce. Add a little water while the strawberries are pulsing if you find it to be too thick. Adding sugar is totally optional, depending on how sweet/tart you like your strawberries.

Pour generously over the french toast and top with powdered sugar. Enjoy!