Last year, I was watching the Food Network Channel and saw Claire Robinson make this recipe. As soon as she was finished, the hubby went out to get the ingredients! And I have to tell you, this is the BEST Tasting french toast I have ever had. This is up there with Cracker Barrel! I just had to share it with you all. I hope you enjoy it as much as my family does!
Sometimes we make it with the strawberries and cream, sometimes we stuff slices of french bread with cream cheese mixed with strawberries, and sometimes we eat them plain!
- 3 cups fresh strawberries, trimmed and sliced
- 2 tablespoons water
- 6 large eggs
- 2 cups cream, divided
- 8 Texas 8 (1-inch-thick) slices brioche (from day old loaf) (I use Texas Toast or French Loaf)
Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.