Weekends are made for brunch. This weekend, make easy and delicious French Toast with Balsamic Strawberries and Cream.
Breakfast and Brunch are my favorite meal. I just love everything about eggs, bread, and fresh fruit. And it doesn’t get any better than my French Toast with Balsamic Strawberries and Cream.
I’m not a big fan of maple syrup or other sugary heavy syrups which is why I use a lot of fresh fruit in and on my breakfast dishes.
I also love the combination of fresh fruit and creamy sour cream which is the “cream” ingredient in this recipe.
If you’ve never tried a dollop of sour cream on French toast, you must try it. It’s the only way we eat it.
French toast batter
My French toast batter is very easy and it’s made with items you most likely have in your refrigerator and pantry.
- Half-n-Half or Milk
- Ground Nutmeg
BEST BREAD FOR MAKING FRENCH TOAST
For this recipe, I used a loaf of white Italian bread from the bakery at my local grocery store. I asked them to slice it in thick 1″ slices.
You can also use any of these types of bread:
- French Bread
- Texas Toast
- Classic White Sandwich Bread
- Sourdough Bread
My Easy Sweet Balsamic Strawberries are the perfect combination of a little bit sweet and a little bit tart.
Click HERE for the recipe!
krazy kitchen mom tips for making French Toast with Balsamic Strawberries and Cream
- I prefer to use half-no-half in my french toast batter. But you can substitute it with heavy cream, milk, almond milk which adds a slightly nutty flavor, or light coconut milk.
- We ever I am making a baked egg dish, I use a dash or two of nutmeg. Be careful, because while nutmeg is one of those spices that enhances the flavor when you use just a small amount, it can also ruin a dish by using too much.
- Don’t let the bread “soak” in the egg batter or your toast will end up soggy. I totally submerge each slice for about 5-7 seconds, flip it over and submerge it again for another 5 seconds. Then I lightly shake it before adding it to the skillet.
- Although I own a large skillet, I like to work in smaller batches of making three pieces at a time. I set my oven to 250° before I start. I then add the toast to an oven-safe dish and keep them warm in the oven while I finish making the entire batch. I do the same thing when I am making pancakes.
The perfect brunch recipe.
- 7–8 slices of bread cut 1″ thick
- 6 eggs
- 3/4 cup half-n-half (substitute milk)
- 1/4 teaspoons ground nutmeg
- Pinch of salt
- 2–4 pats of butter for cooking toast
- Preheat oven to 250°
- In a shallow baking dish, wisk together eggs, half-n-half, nutmeg, and salt.
- Heat a large stove-top skillet on high for 2 minutes.
- Reduce heat to medium low.
- Add 1 pat of butter to skillet to melt
- Working in batches of 2-3, dip slice of bread into egg batter for 5 seconds, flip it over for another 5 seconds.
- Cook toast 3-4 minutes on each side.
- When done cooking, place slices in a shallow oven-proof baking dish or plate and place in the oven.
- Repeat untill all of the toast is cooked.
- Category: Breakfast/Brunch
- Method: Stove-Top
- Cuisine: American