Cinnamon Swirl French Toast with Strawberry Compote
Recipe - Price Rite Marketplace Corporate
Cinnamon Swirl French Toast with Strawberry Compote
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 pint Strawberries
2 tbs Sugar
1/4 cup Water
4 Eggs
1/4 cup Milk
2 tbs Butter
8 slices Pepperidge Farm® Cinnamon Swirl Bread
Directions
- Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil.
- Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency.
- Remove the skillet from the heat and let the compote cool.
- Beat the eggs and milk in a shallow baking dish.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat.
- While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.
- Cook the coated bread slices for about 2 minutes on each side or until golden brown.
- Repeat with the remaining butter and bread slices.
- Serve with the strawberry compote.
TIPS: For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Strawberries, 16 oz
$2.99$0.19/oz
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
Bowl & Basket Distilled Water, 1 gal
$1.39$1.39/gal
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$3.99$0.33 each
Bowl & Basket 2% Reduced Fat Milk, half gallon
$3.19$6.38/gal
Land O Lakes® Salted Butter, 1 lb in 4 Sticks
$5.49$5.49/lb
Pepperidge Farm Raisin Cinnamon Swirl Breakfast Bread, 16 Oz Loaf
$3.59$0.22/oz
Directions
- Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil.
- Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency.
- Remove the skillet from the heat and let the compote cool.
- Beat the eggs and milk in a shallow baking dish.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat.
- While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.
- Cook the coated bread slices for about 2 minutes on each side or until golden brown.
- Repeat with the remaining butter and bread slices.
- Serve with the strawberry compote.
TIPS: For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.