Yum, it’s time for Sunday breakfast. For my husband and I, Sunday breakfasts are lazy, drink your tea and eat your breakfast, relax… maybe you’ll be finished by 10:30.
I woke up and randomly felt like making something special, other-than-cereal special which is the usual go to.
I pulled some eggs and buttermilk together to whip up a dredge for the bread.
And put some strawberries and sugar in a pot and set it to boiling to make a chunky strawberry syrup. I mixed some of this into Greek yogurt sweetened with powder sugar and whipped it up into a pretty pink ‘cream’ sauce.
Spoon over french toast and top with some more chunky strawberry syrup. Pretty delicious.
French Toast and Strawberry Cream Sauce
- 3 eggs
- 1/4 cup or more buttermilk*
- 1/2 tsp vanilla
- 6 slices bread
- 1 cup whole strawberries (frozen or fresh)
- 1/4 cup water
- 2 tbl white sugar
- 1/2 cup plain Greek yogurt
- 2 tbl powder sugar
For french toast: Mix the eggs, buttermilk and vanilla together in a pie plate. The mixture should be more eggy than milky. Dip both sides of the bread into the mixture and cook over medium heat on a greased skillet. About 2-3 minutes per side.
For the strawberry syrup: In a small pot, put the strawberries, white sugar and water. Bring to a boil and cook for 5 minutes, stirring often. Cook for another 5 minutes at a simmer. Remove from heat and let cool slightly.
For the strawberry cream: In a small mixer, add the Greek yogurt and powder sugar. Pulse. Add in 1/4 cup chunky strawberry syrup. Pulse until smooth. Spoon over french toast and then top with additional strawberry syrup if desired.
*Note: I eyeballed the buttermilk, I guesstimate it was around 1/4 cup. The mixture will be thick and eggy, not thin and milky, but use your judgement on how much to add.