Strawberry season is here! Since the season opened right before we left on vacation, we purchased a flat, and then quickly froze most of them before we left (minus the ones we ate!). (I’m hoping to pick up some more to make jam later on.) It has been nice to be able to pull strawberries out of the freezer, now that we’re back home.
This morning, I thawed out some of the strawberries to make up an easy French Toast recipe. We like to use real Maple Syrup on many of our breakfast foods, but it can be expensive, so I came up with a more frugal summer recipe that doesn’t use syrup, and used my pantry staples instead.
I like to use thick slices of whole wheat homemade bread for French Toast, but any kind will work. It’s a great way to use up some stale bread, too! As usual, my recipe amounts are approximate; add ingredients to your preferred taste. (I know the place setting isn’t “proper;” I had some “help!”)
Strawberry French Toast
5-6 slices of Bread
2/3 cup Milk or Buttermilk (I use raw)
1 tsp. Cinnamon
1 tsp Vanilla
2 tsp Butter (I use raw)
1-2 cups Yogurt (I use unsweetened, homemade)
1-2 cups Whole Strawberries (include the juice, if thawing frozen berries!)
2-3 Tbls. Honey (just enough to drizzle on top)*
Optional: 1/4 cup Shredded Coconut (I use unsweetened)
Melt butter in a saute pan. In a wide, shallow bowl, whisk together eggs, milk, vanilla, and cinnamon. Gently soak each piece of bread in the egg mixture, and add to the hot pan. Cook until each side is golden brown (flip over to cook other side), and bread is no longer “soggy.”
Transfer to individual plates, and add topping: On each serving, place a scoop or two of yogurt, several strawberries along with their juice (if preferred, slice strawberries before adding), a drizzle of honey, and a sprinkle of coconut. Enjoy!
* Note: If your yogurt is sweetened, you may not want to add honey!
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