Your family will devour this berry breakfast strawberry french toast treat. Warm strawberries sautéed with maple syrup and orange zest make a tasty topping for cinnamon-raisin French toast.
Prep Time:
10 minutes
Cook Time:
12 minutes
Serves:
4
Ingredients
2 Tablespoons unsalted butter
1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled and sliced
3 Tablespoons maple syrup
2 Teaspoons grated orange zest
1/4 Cup non-fat milk
1 Tsp. vanilla extract
8 Slices cinnamon raisin bread, such as Pepperidge Farms
3 large eggs
1 large egg white
Confectioners' sugar, if desired
1
Preheat oven to 200°F.
Melt 2 teaspoons butter in a nonstick skillet over medium-high heat. Add strawberries and cook, stirring occasionally until slightly softened, about 3 minutes. Add maple syrup and continue to cook 30 seconds.
Remove from heat and stir in orange zest. Re-warm just before serving.
Whisk together eggs, egg white, milk and vanilla in a shallow dish or large bowl. Melt 2 teaspoons remaining butter in a large nonstick skillet over medium-high heat. Dip bread slices, one at a time into egg mixture, turning gently to coat both sides. Transfer slices to skillet a few at a time without crowding; cook 2 minutes on each side or until lightly browned. Keep warm on a baking sheet in the oven. Repeat with remaining 2 teaspoons butter and bread slices.
Serve French toast with warm strawberry mixture. Sprinkle with confectioners' sugar, if desired.
