Cinnamon Swirl French Toast with Strawberry Compote
Recipe - The Fresh Grocer - 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
Fresh Strawberries, 16 oz, 16 Ounce
$3.99$0.25/oz
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
$3.99$1.00/lb
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.29$1.29/gal
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$4.49$0.37 each
Bowl & Basket 2% Reduced Fat Milk, half gallon, 0.5 Gallon
$2.59$5.18/gal
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
Pepperidge Farm Swirl Cinnamon Bread, 16 oz, 16 Ounce
$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.