1. Day-old bread (challah, brioche etc) – Around 8 slices, 1/2 – 3/4 inch thick (You can also use regular whole wheat / white sandwich bread but challah, brioche or cinnamon-raisin bread works best for French toast)
2. Eggs – 3
Whole milk – 1/2 cup (You can replace it with heavy cream. I used 1/4 cup milk and 1/4 cup heavy cream)
Sugar – 1 tbsp
Vanilla extract – 1/2 tsp
Cinnamon powder – 1/8 tsp
Salt – A pinch
3. Butter – 2 tbsp or as required for frying
4. Maple syrup, whipped cream, fresh fruits, powdered sugar, honey etc – To serve
For the strawberry sauce
5. Unsalted butter – 1 tbsp
Sugar (white / brown) – 2 tbsp or to taste (Sugar can be replaced with honey / maple syrup)
Strawberries, ripe – 8 – 10, quartered (makes around 3/4 – 1 cup)
Vanilla extract – 1/4 tsp
Salt – A tiny pinch
- Add 1 tbsp butter, 2 tbsp sugar and ripe strawberries to a medium-sized sauce pan and mix well. Cook for 4 – 6 minutes till strawberries turn soft, release their juices and the sauce turns thick and slightly syrupy. Add a tiny pinch of salt and 1/4 tsp vanilla extract. Switch off. Set aside until ready to use.
2. Whisk together the eggs, milk, sugar, vanilla extract, cinnamon powder and salt. Pour into a wide bowl.
3. Heat a skillet over medium high heat. Melt 1 tbsp butter in the skillet. Dip a braed slice in the egg mixture for two seconds on each side and place on the skillet. Fry until golden, about 2 minutes on each side. Cook the remaining bread slices, add more butter if required. Top with warm strawberry sauce, whipped cream and fresh fruits on the side.