As I mentioned, Mara @ What’s for Dinner gifted me a loaf of her awesome Challah. As soon as I saw it, I thought, FRENCH TOAST! And even though I said I was going to make a standard FT recipe, when I got to thinking about the ingredients I had in the kitchen, I realized I could make sometime much more fun. I made Mitch the regular kind, though, so as not to scare the poor guy. Baby steps!
I realized that some of my CSA strawberries were starting to go south. Instead of throwing them away, I cut any bad parts off, and used the good parts for the sauce. I am seriously against food waste, so this was a good way to salvage my poor, poor berries.
Side note: when I was learning how to talk, I couldn’t pronounce “strawberry” so I called them “shoobies.” That became the name for them in my household for many years. I even got my friends to call strawberries “shoobies” for awhile. Did you invent any food words when you were a baby that stuck?
The star of this show was obviously the challah, but adding the almond butter inside was SO GOOD (and it added some satiety and nutrition to a usually not-so-nutritious dish). Also, the sauce is nothing more than cooked, slightly sweetened strawberries, so I got the fiber and vitamins from the berries that maple syrup, delicious as it is, just doesn’t have.
(See that steam? That sauce was HOT when I poured it over the FT. And yes, I’m trying to make FT=French Toast happen. Kind of like “fetch.” Name that movie!)
Almond Butter French Toast with Strawberry Sauce
For the sauce:
Combing ½ cup chopped strawberries, 2/3 cup water, 1 tsp agave nectar or sweetener of choice (optional) and ½ tbsp of cornstarch in a small saucepan. Heat to boiling, and then cook over medium-low heat, stirring occasionally until the sauce reaches desired consistency (about 20 minutes). It’s a pretty thin sauce, but it’s perfect with hearty FT.
French Toast FT
Ingredients (for one, increase as needed)
- ½ cup almond milk
- 1 egg and 1 egg white, beaten
- ½ tsp almond extract (or vanilla)
- 1–2 thick slices challah, whole-grain, or any other bread (challah is the BEST of course)
- 1 tsp almond butter (or more!) per bread slice
- Butter/cooking spray
(with silly comments in parenthesis; don’t mind me)
- Mix almond milk, almond/vanilla extract, and eggs in a small bowl. Transfer mixture to a shallow casserole dish.
- Heat a griddle or large pan over medium to medium-high heat.
- With a serrated knife, carefully cut a slit inside the bread. Then, with a butter knife, smoosh (technical culinary term there) the almond butter inside each piece of bread.
- Place the bread slices in the egg/milk mixture. Let sit about 30 seconds, and the flip to coat the other side. Don’t let it sit if your bread is super-soft or super-thin.
- Coat the griddle/pan lightly with butter (I just take the end of the stick and smooth it over quickly) or cooking spray. Cook on one side about 3 minutes or until golden brown, then flip and cook the other side another 3 minutes or so.
- You’ll know when it’s done if you press lightly on the bread. If it’s squishy (again with the technicality), you’ll want to cook it a little more. If it’s rather firm to the touch (that’s what she said), you’re good.
- Serve with strawberry sauce or maple syrup. If you want to get fancy, garnish with sliced almonds and/or powdered sugar.