If there had to be just one quintessential brunch food, French toast might have to be it. What better thing to fry up on lazy mornings and pile high with local berries and sweet maple syrup?
French toast, or eggy bread as its also known, was devised as a way to salvage day old bread and save it from the spoils of time.
Just like good bread, berries are susceptible to the same fate – one minute they’re fine and then before you know it, a glisten of moisture can spoil the whole bunch.
This strawberry maple sauce is a great way to save berries that may be ripening too fast. It can be saved in the fridge for a few days and used to top the likes of French toast, pancakes, or as a sweet topping to yogurt parfaits or good quality ice cream.
Strawberry Maple French Toast
4 slices stale brioche (or bread of choice)
2 organic eggs
1/3 cup milk (or milk alternative)
3 Tbsp coconut sugar
pinch of salt
splash of good quality vanilla extract
coconut oil for frying
Strawberry Maple Sauce
½ cup organic strawberries, hulled and quartered
½ cup maple syrup
1 splash good quality vanilla
1. In a small saucepan combine strawberries, maple syrup and vanilla. Gently heat over low for about 10 minutes, until strawberries have released some of their juice and maple syrup takes on a blush pink colour. Set aside.
2. In a medium sized mixing bowl, combine eggs, milk, coconut sugar and vanilla.
3. Heat coconut oil in a good size pan over medium heat. Dip each slice of bread into egg mixture completely submerging it (do this rather quickly if bread is fresh or allow a little longer if bread is very stale).
4. Fry each slice of egg-dipped bread for a few minutes on each side until golden. Top with strawberry maple sauce and more fresh berries.