After a long 3 weeks out on vacation to my country, when I came back I felt like I want to cook something that is my own comforting food. It was nice see my friends and family in Sri Lanka and I got to try a lot of traditional Sri Lankan food like appam, traditional curries, sambal etc. – out of those I will be posting some recipes shortly. But now that I am back, I am on a rock and roll cooking. This morning when I woke up, it was a bit chilly and I still have not done my groceries completely. So what ever I bought when I landed, I used to make this dish. This french toast recipe was adapted from all recipes and modified to my taste.
Ingredients:
- 2 medium eggs
- ½ cup milk (I used 2% milk)
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 6 slices of white or whole grain bread (I used whole grain bread)
- butter to spread on bread and for skillet
- about 6 strawberries cut length wise
- 2 teaspoons sugar
- 2-3 teaspoons water
- powdered sugar
Method:
- Add strawberries, water and 2 teaspoons of sugar and cook on very low flame until strawberries are soft but firm. If needed add little bit of water at a time
- In a bowl mix together milk, egg, sugar, and vanilla extract and transfer to a flat dish like a pie plate
- Lightly spread butter on both sides of bread
- Heat a skillet and drizzle with a little butter.
- Now dip a slice of bread in the egg mixture and add to skillet and cook until golden. Flip to other side and cook to same consistency. Continue cooking all bread slices.
- Cut each french toast diagonally into a triangle.
- To serve place 2 french toasts (4 triangles) on a plate and top with strawberries and some syrup.
- Sprinkle with powdered sugar.
Source: adapted and modified from French Toast in all recipes page
Note: Spreading butter on both sides of bread reduces french toast becoming mushy after cooked
