Family-Style French Toast With Strawberry Syrup
This delightful recipe pairs the light and fluffy texture of French toast with a sweet and tangy strawberry maple syrup. The brioche slices soak up the flavorful egg mixture, creating a deliciously satisfying breakfast or brunch dish. Each bite is a balance of rich, creamy custard with the refreshing brightness of the strawberry syrup. Serve this French toast warm and topped with a generous drizzle of the homemade strawberry syrup for a truly indulgent morning treat.
— Constant Cookbook
Ingredients
- 1 lb. strawberries, hulled
- 1/2 cup maple syrup
- 5 slices day-old brioche or challah, each 5 inches high, 3
- inches wide and 1 1/2 inches thick
- 3 eggs
- 1 cup milk
- 3 Tbs. granulated sugar
- 2 tsp. vanilla extract
- Zest of 1 orange
- Pinch of kosher salt
- 1 Tbs. plus 1 tsp. unsalted butter
- Confectioners’ sugar for dusting
Instructions
- In a saucepan over medium-high heat, combine the strawberries and maple syrup and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the strawberries have softened, about 5 minutes. Using an immersion blender, puree the strawberries until smooth. Alternatively, mash with a fork or a potato masher. Keep the strawberry syrup warm.
- Cut each brioche slice into 3 triangles (1 tall central triangle flanked by 2 smaller ones). In a bowl, whisk together the eggs, milk, granulated sugar, vanilla, orange zest and salt.
- In the deep half of a large frittata pan over medium heat, melt the 1 Tbs. butter. In the shallow half of the pan over low heat, melt the 1 tsp. butter. Swirl the pans to distribute the butter evenly. Arrange the brioche triangles in a single layer in the deep pan to cover the entire surface; face the narrower points toward the center of the pan, like pizza slices (you may have a triangle left over). Cook until the bread is lightly golden underneath, 4 to 6 minutes.
- Starting at the center, slowly pour the egg mixture over the bread, spiraling outward just to the edge, so all the bread is covered. Cook for 2 minutes. Place the shallow pan upside down on top of the deep pan and flip the French toast into the shallow pan. Remove the deep pan. Cook until golden brown underneath, 3 to 5 minutes.
- Gently slide the French toast onto a cutting board and let rest for 2 minutes. Cut into wedges and dust with confectioners’ sugar. Top with the strawberry syrup and serve immediately. Serves 6 to 8.
- Williams-Sonoma Kitchen
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