May 1, 2020
Mother’s Day brunch? Check.
If this is not the perfect Mother’s Day brunch I don’t know what is.
This french toast is not overly sweet and the key is the choice of bread. I used sourdough because it is thick and absorbs the egg really well. Other types that would work well are challah, brioche, or a good quality baguette (you could even get away with a croissant :)).
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Glazed Strawberry Clementine French Toast.
- 3 fresh cups strawberries, chopped
- 5 clementines, peeled and sliced
- 2 tablespoons light packed brown sugar
- Juice of 1/2 lemon
- 4 large eggs
- 1/4 cup milk ((any type))
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 4 thick slices sourdough bread
- 2 tablespoons unsalted butter
- Confectioner’s sugar ((optional))
- Add the strawberries, clementines, brown sugar, and lemon to a medium saucepan over medium heat. Cook until the strawberries and clementines are shiny and soft, about 7 minutes.
- In a large bowl, whisk together the eggs, milk, cinnamon, nutmeg, and maple syrup. Add the butter to a skillet over medium heat. Dip each side of the sourdough slices in the egg mixture, and transfer to skillet. Cook french toast for 2-3 minutes on each side. Remove from heat, and top with glazed strawberries and clementines and confectioner’s sugar. Enjoy!
