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.

Holiday Brunch: Savory Sausage Bake

Thanksgiving is over and it’s time to start thinking about the next round of holiday guests that will be invading visiting your home.

Every Christmas we have this amazingly flavorful, savory bread pudding style casserole. It is perfect because it feeds a crowd, is easy to put together and literally everyone will like it- cheesy, fluffy like a souffle and just down right delicious.

Crispy edges, nom nom nom

We unwrap presents on Christmas morning while this bakes in the background. Generally Santa brings us some chocolates in our stockings that we nosh on during the festivities, so we are just about crashing from a sugar high when this baby is ready to come outta the oven.

Bread pudding is notoriously forgiving, so you can really add whatever you like to the dish as long as you use the same base of eggs, milk and bread.  I’ve toyed with the idea of using old bay or Cajun seasoning instead of  the dry mustard– but I’m such a traditionalist I just can’t bring myself to do it!

I really recommend trying the recipe as outlined below before tinkering… you probably won’t even want to once you’ve had a bite. 😉

Sausage Bake

  • 8 slices of bread, crust removed and cubed
  • 1 1/2 lbs Bob Evans sausage links, cooked, drained and cut in thirds
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 3/4 tsp dry mustard
  • 1/2 cup milk (just before baking)
  • 1 can cream of mushroom soup

Grease a 9 x 13 pan. Put in bread cubes, cheese and sausage pieces- mix with your hands. In a separate bowl, beat the 2 1/2 cups milk, eggs, cream of mushroom soup and dry mustard. Pour over the bread and press it down gently with a spatula. Cover and let stand in the refrigerator for several hours of overnight.

Preheat oven to 300°. Before baking, remove from the fridge and let stand at room temperature for 30 minutes. Pour the remaining 1/2 cup milk over the bread.  Bake for 1 hour and 3o minutes (up to 2 hours), remove when a knife inserted into the center comes out clean and casserole puffs up and is fluffy.*

Enjoy!

*Note: I have cooked this for 1 hour 15 minutes in a 325° oven and was successful, but it didn’t retain it’s fluffiness quite the same.