I like putting more effort into breakfast on weekends. Weekdays only afford time to pour a bowl of cereal or zap some grits. This morning when I woke up it was raining and I was still groggy, so it felt perfect to read a couple chapters and then make breakfast. I had expiring strawberries and bread in the kitchen, and thus was born Fronch Toast with Strawberry Syrup.
The Fronch Toast is in VWAV. For the strawberries I just sliced ‘em up, heated in a small saucepan with a tablespoon or two of sugar and a pinch of salt, and stirred occasionally. The fruit releases its juice, then it thickens up.
Jennifer said,
April 21, 2008 @ 6:54 pm
My family just recently made the fronch toast for the first time. (We also put strawberries with them!) What a great recipe! Yum!