French Toast and Strawberry Cream Sauce

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.

Buttermilk French Toast

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.

French Toast with Strawberry Cream Sauce

Spoon over french toast and top with some more chunky strawberry syrup. Pretty delicious. 🙂

French Toast with Strawberry Cream Sauce

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.

Enjoy!

Erin

*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.

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