Recipes Breakfast Breads and Cereals Family-Style French Toast with Strawberry Syrup

Family-Style French Toast with Strawberry Syrup

Family-Style French Toast with Strawberry Syrup is rated 5.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8

Looking for an easy way to prepare French toast for a crowd? Try this recipe, which uses a frittata pan to cook a large round of French toast that’s cut into wedges for serving. For best results, slice the bread the day before and let it dry out, uncovered, at room temperature. When arranging the pieces of bread in the pan, make sure they fit snugly together in an even layer.

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

Directions:

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

Rated 5 out of 5 by from Delicious and easy to make Me, my Aunt, and my Mom made this dish together for brunch and it was absolutely divine. We did reduce some of the sugar because we like our French toast a little less sweet. The strawberry/maple topping was delicious and we thought the syrup would also be good with raspberries. We cooked this in my Aunt's Calphalon Fritatta pans and that made it much simpler to prepare. Between the 3 of us, we ate the entire dish in one sitting! It was THAT good. I highly recommend this recipe.
Date published: 2013-09-03
Rated 5 out of 5 by from Perfect for family breakfast I made this when my sister and niece came to visit. It was truly delicious and a BIG hit...we ate it all and wished there was more! I didn't have enough milk so I used 1/4 c. hazelnut coffee cream & 3/4 c. milk and cut back on the sugar & vanilla. It was easy to assemble and without the mess of traditional recipes for French toast. The strawberry sauce was easy to make and tasted delicious...definitely worth the time to make it. Other fruit could be substituted to make the sauce if desired. I used a small frittata pan and it worked fine. As the recipe indicates, 4 servings if small frittata pan is used. This is a keeper!
Date published: 2013-08-23
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