Our lives are hurried. We go non stop, but Sundays are always a day of rest. Maybe not what traditional rest looks like, but a day where we aim to spend time loving on each other and with family. This morning I threw on some praise and worship music spent time with the Lord and folded the pile of laundry larger than me in my bedroom closet. Its so funny, I consider stuff like this dating my husband, Mike helped me fold and we spent time together and got to talk about the day and then it was time for breakfast. I went to cook and Mike prepped for a big shoot today. We’ve been making a habit to exercise more and eat clean during the week so a weekend french toast habit is fine by me:) Your family, or your cat, or the kids who live next door are gonna dig this recipe!
Bread Pudding French toast with Strawberry Syrup.1 loaf of brioche cut into 1 inch slices (about 10 slices)1 cube soft butter4 eggs3 cups milk1 tbsp. cinnamon1 tsp. vanilla½ cup packed brown sugar½ tsp. salt¾ cup powdered sugar (for dusting)Strawberry syrup5 cups fresh strawberries3 cups sugar (I used evaporated cane juice but any sugar will do)2 tbsp. lemon juiceMethodSlice Brioche bread and lay slices on a tray and set aside. In a large mixing bowl beat eggs, milk, cinnamon, vanilla, brown sugar & salt until the eggs no longer hold any elasticity, about 4 minutes. Meanwhile heat a large skillet to medium heat and add one tbsp. of butter to the pan. Dredge 2 slices of bread at a time and allow them to soak in the custard for at least 30 seconds. Take your soaked slice of bread and lay it in the pan, I like to do 2 slices of toast at a time. Brown the French toast for at least 3 minutes before flipping, if your pan is too hot you will burn the bread before a golden crust forms, pay careful attention and adjust the heat accordingly. Flip the bread and cook an additional 2 minutes or until it’s done! I add a fresh pat of butter to the pan before each slice is fried. Repeat until you’ve used all your bread and custard. Fresh Strawberry syrupI normally make this in advance and it will keep beautifully in the fridge for up to 1 week or in the freezer for up to 3 months. Hull and slice 5 cups of fresh washed strawberries, add them to a large non-reactive sauce pan with the sugar. Bring the mix to a boil that cannot be stirred down. This process takes about 10 solid minutes, once the syrup is cooked remove from the heat and add the lemon juice. Place a metal sieve over a clean bowl and pour the hot berries into the sieve, mix and smash the berries to drain the syrup into the bowl. It makes around 2-3 cups of syrup.
