Monday, August 1, 2011

Strawberry French Toast for Breakfast on the Patio

Does this blog look familiar?  We had a little mix-up yesterday morning, but we're back on track now. 

Lots of breakfast cravings around here this week so it seemed like the right time to share this recipe! 

Three times in the past week I heard people talking about getting their summer vacations in before school starts.  Some schools are starting in two weeks.  Where did the summer go?  Of course that means a lot of us have house guests.  In the miserable heat that has been sweeping the country, breakfast is the only meal that can be enjoyed outside. 

I included these recipes in a newsletter that I sent out last year.  They're very easy, but good enough for company. They passed the test of my pickiest eaters!  We're still getting wonderful strawberries around here, and everyone loves them.  If you're not sure when your company will arrive, keep a bag of frozen strawberries in the freezer so you can make this for breakfast on short notice.

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Easy French Toast

canola oil
1 egg for every 2 slices of bread
sliced bread (I used Pepperidge Farm Italian with Sesame Seeds)
powdered sugar

Whisk the eggs.  Heat 2 tablespoons of oil in a large pan on medium high.  Dredge the bread through the eggs, coating both sides.  Cook in pan until each side is very lightly browned. Dust with powdered sugar.

Strawberry Reduction

1 bag frozen strawberries (10-12 oz.)
3/4 to 1 cup sugar
1 cup water

Combine in a saucepan.  Bring to boil.  Let simmer, uncovered, about 45 minutes.  Serve warm.  Can be made ahead and heated the next day.  Also very tasty cold!

Fresh Strawberries

1/2 to 1 quart fresh strawberries
1/4 to 1/2 cup sugar (to taste)

Wash and slice strawberries.  Sprinkle with sugar and a couple of squeezes of lemon.  Stir and let stand until ready to serve.



  1. Pretty! For my go-to French toast recipe, I add vanilla and a dash of cinnamon to my egg/milk mixture.

  2. Sheila, I add vanilla and cinnamon sometimes, too. And nutmeg in the late fall! I kept this recipe very basic because it's every bit as tasty and not nearly as complicated as a lot of people seem to think.

    ~ Krista

  3. Ooh, this looks good. Somehow my French toast always turns out soppy, so I'll follow your recipe, Krista!

  4. Yum, yum. I love any kind of french toast, and I have just the perfect gluten-free bread for this recipe. I adore strawberries and they're still great from a farmers' market. Yum!


  5. That looks lovely! School starts here in 2 days! Good Bye summer...

  6. Soppy? I hope you have better luck with this, Elizabeth! I know your kids will love the strawberries!

    ~ Krista

  7. Avery, you've had a craving for French toast -- recently, as I recall! The strawberries are wonderful this year. I can't believe we're still getting wonderful ones.

    ~ Krista

  8. Helena Georgette, I hope the schools in your area are air conditioned. I can't believe they're starting in two days! That cuts the summer too short.

    ~ Krista

  9. Looks wonderful and as I felt I could actually taste it, tastes great too. I'll be trying this for some lucky guests later in August!

    MJ (who thinks that summer has to last until Canadian Thanksgiving (second Monday in October)

  10. Beautiful, Krista! Those colors really pop, and this is an excellent time to take advantage of summer's fresh strawberries. Can't believe August is here already. Going, going, gone...

    ~ Cleo

  11. Terrific photos! Love how you make the berries POP.

    I've been making a lot of fruit reductions lately. In small quantities, a great way to use up the fruit that's going bad.

    And now I need to make up some french toast to add great post

    Dave (Formerly year on the Grill)