Mini Strawberry French Toast

Method6 steps · about 15 min

1. 1

   Step 1: Combine the cup of sliced strawberries (1 cup) and the two teaspoons white sugar in a bowl. Set aside while you make the toast, so the berries release some syrup.

   Uses 1 cup sliced strawberries · 2 tsp white sugar

2. 2

   Step 2: Lightly whisk the two eggs, milk (2 tbsp) and pinch of salt in a shallow bowl.

   Uses 2 eggs · 2 tbsp milk · A pinch of salt

3. 3

   Step 3: Melt the one to two tablespoons unsalted butter in a large frying pan over medium-high heat, large enough for the ten baguette slices.

   Uses 1–2 tbsp unsalted butter

4. 4

   Step 4: Dip each face of each baguette slice (10) into the egg mixture from step 2 for about three seconds per face. Put the dipped slices into the buttered pan from step 3 and cook their first faces for about 2½ minutes, until nicely browned. Turn them in step 5; discard any raw egg mixture left in the dipping bowl.

   Turn the first faces of the French toast · 3 minUses 10 baguette slices, about 3 cm thick · egg mixture used to dip the bread · melted butter in the heated pan

5. 5

   Step 5: Turn the toast in its pan from step 4 and cook the second faces for about 2½ minutes, until nicely browned and the egg coating is cooked through, reaching 71°C (160°F). Continue as needed for doneness.

   Check the second faces of the French toast · 3 minUses toast and butter in the frying pan

6. 6

   Step 6: Lift the finished toast from step 5 out of the pan. Divide it between two plates and top with all the macerated strawberries and their syrup from step 1, then add maple syrup and the optional confectioners sugar and extra strawberries.

   Uses finished toast lifted from its frying pan · macerated strawberries and their syrup · Maple syrup, for serving · Confectioners sugar, optional, for dusting · Extra strawberries, optional, for serving