Cinnamon Swirl French Toast with Strawberry Compote
Recipe - The Fairway Market Corporate
Cinnamon Swirl French Toast with Strawberry Compote
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 pint Strawberries
2 tbs Sugar
1/4 cup Water
4 Eggs
1/4 cup Milk
2 tbs Butter
8 slices Pepperidge Farm® Cinnamon Swirl Bread
Directions
- Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil.
- Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency.
- Remove the skillet from the heat and let the compote cool.
- Beat the eggs and milk in a shallow baking dish.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat.
- While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.
- Cook the coated bread slices for about 2 minutes on each side or until golden brown.
- Repeat with the remaining butter and bread slices.
- Serve with the strawberry compote.
TIPS: For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dole Sliced Strawberries, 14 oz
$5.49$0.39/oz
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
Bowl & Basket Distilled Water, 1 gal
$1.99$1.99/gal
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.49$0.46 each
Bowl & Basket 2% Reduced Fat Milk, half gallon
$2.49$4.98/gal
Kerrygold Pure Irish Butter, 8 oz
$5.99$0.75/oz
Pepperidge Farm Swirl Cinnamon Bread, 16 oz
$4.69$0.29/oz
Directions
- Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil.
- Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency.
- Remove the skillet from the heat and let the compote cool.
- Beat the eggs and milk in a shallow baking dish.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat.
- While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.
- Cook the coated bread slices for about 2 minutes on each side or until golden brown.
- Repeat with the remaining butter and bread slices.
- Serve with the strawberry compote.
TIPS: For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.