Berry French Toast

Find a printable version of this recipe here on Whisk.

French toast is a dish everyone makes differently. I like to top my French toast with fruit. 

Summer usually yields the best options for fruit. Most of the berries are in season. There is an abundance of melons. So many choices. I feel like this is the perfect season to use fruit in excess. 

Below, I describe how I employ in-season produce to make a delicious version of French Toast.

I washed and sliced the strawberries. I left the blueberries whole after washing them.

I make my French toast batter using half heavy whipping cream and half whole milk. 

I think it fries better this way. 

You could use all milk or all cream. Although using all cream may make the batter a bit thicker. 

Don't forget to mix in something to flavor it. I like to use cinnamon and vanilla extract. Of course, use whatever spices strike your fancy.

I usually grab one of the $1 French bread loaves from Wal-Mart and slice it into 12 thick pieces. 

I started doing this because it's cheaper than Texas Toast.

It also allows me to control the thickness of my toast pieces by making them thicker if I'm feeling greedy and thinner when needed. 

Once I have all the ingredients, I dip my toast pieces into the egg batter and fry in a nonstick pan over medium heat. I leave them to cook until they are a nice golden color (about 3 to 4 minutes on each side).

I can typically fit about 4 pieces in the pan and cook them in 3 batches. I like to put the cooked pieces in a preheated oven to keep warm.

When I have finished all the pieces, I sprinkle them with powdered sugar, top with blueberries and strawberries, and serve with a dollop of whipped cream. 

I would love to hear how you top your French toast.