Strawberry Jam French Toast With Strawbarry Butte

Does this have whatever to do with strawberry jam French toast? No, not actually. however maybe it makes up for my absence as of past due? i am hoping so. I nonetheless plan on sharing the entirety (not always within the order that they occurred, because wedding photographs are still no longer a hundred% to be had but) even though!

consider it or not, this French toast turned into stimulated by way of a breakfast that I had at some point of our mini-moon many, many weeks in the past. without delay after the marriage, we drove right down to Charlottesville, VA to stay at the Farmhouse at Veritas, a beautiful mattress and breakfast at one of the location’s local wineries.

We spent  days there, and i’ve by no means felt extra comfortable or spoiled. It became the ideal getaway after a hectic few weeks of wedding ceremony making plans, and we did honestly nothing. It become wonderful. I fairly advocate doing not anything sometimes.

 

INGREDIENTS

Strawberry Butter:

• pinch of salt
• 1 stick unsalted butter, softened and cut into chunks
• 2 ounces fresh strawberries, stems removed and halved

Strawberry Jam French Toast:

• strawberry preserves (preferably no-sugar added)
• 1/2 teaspoon pure vanilla extract
• 1 loaf of brioche bread, sliced into 1/2-inch thick slices (dry or slightly stale bread is ideal for French toast)
• unsalted butter
• warm pure maple syrup, for serving
• 3/4 cup buttermilk*
• 3 large whole eggs
• pinch of salt
• sliced fresh strawberries, for serving

INSTRUCTIONS:

1. put together Strawberry Butter: in the bowl of a small meals processor, combine the softened butter, fresh strawberry chunks, and salt. Pulse and manner until butter is comes collectively, scraping down the bowl with a spatula as wanted, until the butter is easy and flippantly flecked with clean strawberry pieces. switch to a small bowl, and set apart.
2. prepare French toast: Slice the brioche into half-inch thick slices (you will need two slices for each serving of French toast). spread one slice with a skinny layer of strawberry preserves, and top with any other slice of brioche bread. Set apart.
3. In a big, shallow bowl, whisk together the buttermilk, eggs, vanilla extract and salt. Set aside.
4. proper earlier than cooking, dip the sandwiched challah within the egg-buttermilk combination, turning them until they've just emerge as saturated. allow any excess egg-buttermilk mixture to drip off, and region in the hot buttered pan. keep away from over-crowding the pan. cook the french toast until golden brown on every facet, flipping cautiously with a huge heatproof spatula.
5. pinnacle the new French toast with a spoonful of strawberry butter, and sliced strawberries. Serve straight away with maple syrup