17 May, 2010

French toast with strawberry syrup and whipped cream
Saturday mornings are usually "big breakfast" mornings that serve as breakfast and lunch for us. I either make pancakes, french toast, or DLP cooks up his famous tators with eggs, bacon, and toast. With the abundance of strawberries now I've been making strawberry syrup. The kids love it and I know it has to be better for them than high fructose syrup in a bottle.
Strawberry syrup
quart of strawberries, cleaned, hulled, and chopped
1/2 c. sugar (you can adjust this to your taste)
1 1/2 c. water
In a heavy pot combine all ingredients. On medium heat bring to a low boil. Let it continue to low boil for 30 minutes or until it cooks down to a consistency you like. take off burner and cool.

French toast:
loaf of French or Italian (day old is best) cut in thick slices
4 eggs
3/4 c. milk
2 t. sugar
1 t. flour
1 t. vanilla
canola oil
mix eggs, milk, sugar, flour, and vanilla
Heat a heavy skillet on medium heat. Add 1 T. canola oil and 1 T. butter and swirl around pan. You may need to add more canola oil and butter depending on how many pieces your making.
Take your bread and dip both sides quickly in egg mixture (don't let it soak) Put right into the pan (don't crowd slices) Brown for 1-2 minutes on first side (check on it since stove temps may vary). Turn over and let the other side brown well. Drain on paper towels.
Serve with strawberry syrup and whipped cream.

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