This is another example of using frozen berries just as easily as fresh.
Only add as much sugar as you NEED. I love the flavor of strawberries to come through more than want the flavor of sugar. However, if like my father and grandfather anything remotely tart brings you to your knees, sugar might be a good option for you. I added about a tablespoon.
Again (sorry), this is more or less a loose set of directions. It made enough for four generous pieces of French toast. You could also top the strawberry sauce with sliced up bananas or whipped cream for more oomph. I liked it with just the strawberry sauce and French toast.
As for bread, it really is important with French toast to use dry bread. If the bread is incredibly fresh and moist it will get really soggy and gross when you cook it. Dry bread will absorb only enough to coat the bread without making a disgusting mess. Use any bread you like–actual French bread, white bread, sourdough, wheat, cinnamon raisin…whatever.
**also, for anyone wondering, no, we didn’t use mutant bread, we used wheat bread. It just photographs…fancy.
French Toast with Strawberry Sauce
4-6 slices dry bread (leave them out overnight if you have to)
1/4c milk (I use skim)
1 tsp vanilla
1/2 tsp cinnamon
pinch nutmeg (optional)
2c strawberries (frozen or fresh)
1-2 Tbsp sugar (or more, depending on your taste)
1 Tbsp cornstarch
3 Tbsp water
For French toast:
Heat a skillet over medium to medium-high heat and spray with cooking spray or coat with a smidge of butter. In a shallow bowl, beat eggs, milk, vanilla, cinnamon, and nutmeg (if using) till well combined. Coat both sides of a slice of bread quickly–I don’t let go of the bread. I hold it as I dip it. That way I’m in control of how long and how much it goes into the bread. Place on skillet and cook till bottom side is golden. Flip and cook till golden. Repeat with other slices of bread.
For strawberry sauce:
Combine cornstarch with water. Set aside. In a medium saucepan, cook strawberries and sugar 2-3 minutes or till they start getting soft. Add cornstarch mixture and continue to stir, mashing berries with a fork or potato masher along the way. Cook until cornstarch thickens mixture. Remove from heat. Mash any remaining berries. Refrigerate until cold and serve over French toast.
Makes enough for 4 generously topped pieces of French toast.