French Toast with Strawberry Compote


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.



  • 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


  • 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

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