Cinnamon Swirl French Toast With Strawberry Compote Recipes

PB AND J FRENCH TOAST WITH STRAWBERRY COMPOTE

Steps:

• Make a peanut butter and jelly sandwich as you would normally, using the French bread, peanut butter and Strawberry Compote.
• In a small bowl, combine the egg, milk, cinnamon and nutmeg to make your French toast batter. Dip the sandwich in the batter for about 10 seconds on each side, then coat the battered sandwich with the crushed cereal.
• Heat the clarified butter in a skillet over medium-high heat and cook the sandwich on each side until it's a nice golden brown! Cut in half, dust with powdered sugar, and serve with a spoonful of Strawberry Compote on the side.
• Combine the strawberries, sugar, lemon juice and salt in a small saucepan. Cook over low heat, stirring frequently (to prevent burning), until thick, 10 to 15 minutes. Serve warm or keep in the refrigerator, covered, for up to 5 days.

CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
• Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
• Cook until golden brown, turning once, about 2 minutes per side.
• Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
• Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
• Serve warm over French toast or on the side at the table.

CINNAMON SWIRL FRENCH TOAST WITH STRAWBERRY COMPOTE

Steps:

• Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil. Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency. Remove the skillet from the heat and let the compote cool.Beat the eggs and milk in a shallow baking dish.Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.Cook the coated bread slices for about 2 minutes on each side or until golden brown. Repeat with the remaining butter and bread slices. Serve with the strawberry compote. Tips For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.