This recipe is perfect for breakfast, brunch and even dessert. No bread? It’s not a problem. Instead of using bread, as in a traditional French toast recipe, we used canned cookie dough, which you can easily buy at your nearest supermarket. This gives the strawberries a perfect sweet texture. This recipe is so easy to make! And there are many variations (see our recipe notes below). Feel free to adjust the ingredients to your liking. Don’t forget to always include the egg filling, as it holds the French toast together.
How to prepare a French toast with strawberries
In a small saucepan over medium heat, add strawberries and sugar.
Cook until the filling reaches a smooth consistency.
Beat 2 eggs in a large bowl until frothy. Add milk, maple syrup, vanilla extract and cinnamon. Stir.
Remove the dough from the package and cut it into pieces.
Grease a large baking dish and place the pieces of dough in it.
Pour the egg mixture evenly over the dough.
Strawberry top.
Garnish with a cup of quartered strawberries.
Cook for 40-50 minutes at 350˚F/180˚C. Serve with whipped cream and fresh strawberries.
Tips
If you can’t find cookie dough in a can, you can make your own. In a food processor, mix 2 cups flour, 2 teaspoons ½ baking powder, 1 teaspoon ½ salt and 1/3 cup butter (or shortening) until dough is crumbly. Add ¾ cup of milk and pulse until a paste forms. Follow the recipe as usual.
You can add a pinch of nutmeg, ground ginger and cinnamon for extra flavor.
If you want to enjoy strawberry french toast for dessert, you can serve it with vanilla ice cream and a drizzle of maple syrup.
Another option is to drizzle the pan with frosting (like a giant cinnamon roll!). Mix 1/3 cup superfine sugar, 1 tablespoon milk and ½ teaspoon vanilla extract. Pour a drop over the hot pan and let it set. Or why don’t you try cream cheese? Mix together 1 package cream cheese, 1 tablespoon milk, 1 teaspoon vanilla extract and 1 cup surface sugar.
Instead of strawberries, you can also add a touch of autumn to this pan. Just use canned pumpkin puree instead of the strawberry mixture. Add cinnamon, nutmeg and allspice if they go well with pumpkin.
If you don’t have cookies, you can use leftover challah bread, croissant or cinnamon.
Add a spoonful of cream cheese before cooking. This makes it particularly creamy.
You can also add dried fruit or nuts for extra crunch.
Create a variation of banana bread by cutting up leftover banana bread and using fresh bananas instead of strawberries.
Directions
In a small saucepan over medium heat, add strawberries and sugar.
Cook until the filling reaches a smooth consistency.
Beat 2 eggs in a large bowl until frothy. Add milk, maple syrup, vanilla extract and cinnamon. Stir.
Remove the dough from the package and cut it into pieces.
Grease a large baking dish and place the pieces of dough in it.
Pour the egg mixture evenly over the dough.
Garnish with strawberry topping and a cup of quartered strawberries.
Cook for 40-50 minutes at 350˚F/180˚C. Serve with whipped cream and fresh strawberries.
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