RECIPE TITLE "Strawberry-Topped French Toast Recipe"
Source: Casual Cuisines of the World - Diner,
serves 4 --- easy
French toast, known in France as pain perdu, or "lost bread," was at one time a way to use up day-old bread. Although all types of bread now go into this breakfast classic, many diners still opt for day-old slices, relying on the egg and milk for moisture.
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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.