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Cinnamon Swirl French Toast with Strawberry Compote

Cinnamon Swirl French Toast with Strawberry Compote

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Using our cinnamon swirl bread is a great shortcut for making delicious French toast.  No need to add extra ingredients since the flavor is already in the bread.  The sweet and sour fruity compote is the perfect topping.  Using frozen sliced strawberries makes this recipe even easier.   A special breakfast that can be whipped up in no time!

serves 4 people

Ingredients

cost per recipe: $6.00

The price is determined by the national average.

  • 1

    package (about 14 ounces) frozen sliced strawberries

  • 2

    tablespoons sugar

  • 1/4

    cup water

  • 4

    egg

  • 1/4

    cup milk

  • 2

    tablespoons butter

  • 8

    slices Pepperidge Farm® Cinnamon Swirl Bread

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Beat the eggs and milk in a shallow baking dish.

Step 3

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.

Step 4

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.

Recipe Tips

  • For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.

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Made With
Pepperidge Farm® Cinnamon Swirl Bread

Pepperidge Farm® Cinnamon Swirl Bread

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