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French Toast with Tart Yogurt and Strawberry Sauce
1 pint strawberries, rinsed, hulled and quartered
1 tablespoon honey
4 slices raisin bread, or 1/2-inch thick Challah bread, lightly toasted, cooled
1/2 cup milk
1 large egg
1 teaspoon granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon butter
4 scoops Edy's® Slow Churned® Tart Mango or Honey Frozen Yogurt
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- Strawberry sauce:
Blend strawberries and honey in a blender or food processor until smooth.
- French toast:
Beat egg, milk, sugar and extract in a shallow dish. Melt butter in a wide skillet over medium-high heat. Dip bread slices into egg mixture, soaking just until evenly saturated. Place in pan and cook, until golden brown on both sides. Bread should be slightly puffy and feel set to the touch.
- Serve warm with a scoop of Tart Mango or Honey Frozen Yogurt and drizzle with about 2 tablespoons strawberry sauce.
Make ahead tip: Strawberry sauce and French toast can be made up to 48 hours ahead, covered and refrigerated. Reheat French toast briefly in a toaster or a few seconds in the microwave.
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Makes 4 Servings
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