Like the blueberries in Blueberry Cobbler for 2, I often buy too many strawberries. They’re an awful thing to waste. I had a whole dry pint container of them one Saturday, and a quarter loaf of my very own white bread. So I made this.
And it couldn’t be easier.
The best bread for French toast is slightly stale so it can soak up all that egg. Homemade bread does the trick because it goes stale while you watch it: there are no preservatives. But regular bread does just fine. If you know you’re going to do this, maybe keep some slices unwrapped on the counter overnight.
Makes two generous servings
- 1 dry pint strawberries
- 1/2 cup sugar
- 2 tbsp butter
- 1 tbsp flour
For the French Toast
- 3 tbsp butter
- 4 slices bread
- 2 eggs, beaten
- pinch of cinnamon and nutmeg
Chop the berries into bite-size chunks. Coat with the sugar in a bowl. Set aside for 10 minutes. Make coffee or something while you wait.
In a non-stick pan over medium heat, melt the butter completely. Add the strawberries right before the butter turns brown. Toss to coat the strawberries. Cook until the strawberries soften and the juice thickens, about 10 minutes. Take off the heat, add the flour and stir to combine.
In a pan over medium heat melt the butter. Combine the eggs, cinnamon and nutmeg. Pour onto a plate. Soak as many slices of bread in the egg mixture that will fit into your pan at once (for me, that’s two). Once the butter is melted, add your bread to the pan. Cook until brown, about 3 minutes per side. Each time you clear the pan, reduce the heat a bit, or you toast will burn.
Serve the toast with the strawberries on top. Add powdered sugar if you like.