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Strawberry French Toast

6 eggs
1/3 cup strawberry preserves
1 1/2 cup milk (may use a combination of milk and half & half)
1 loaf French bread (1pound) sliced 3/4 inch thick
1 quart fresh strawberries cleaned and sliced sugar to taste

Strawberry Butter: 1/3 cup strawberry preserves 1/4 cup softened butter
Topping: Powdered sugar almonds, sliced and toasted whipped topping

Beat eggs with milk and preserves. Dip slices of French bread into egg mixture. Place bread in large pan. Pour any extra egg mixture over bread. Cover and refrigerate overnight. Make strawberry butter by blending ingredients in a food processor or combine well with a spoon.

Cook French toast in a greased griddle heated to 300 F. Turning several times until golden brown.

To serve: place two slices of French toast on each plate. Generously spread strawberry butter on each slice of toast. Top with sweetened sliced strawberries. Sprinkle on toasted sliced almonds. Top with a spoonful of whipped topping. Dust with powdered sugar. Serve with favorite breakfast meat, if desired.

Makes 6-8 servings

Guests enjoy this breakfast during strawberry season. Donna used her own strawberry jams that she makes. During raspberry season, she will often use raspberries in place of the strawberries in this recipe.