Brown Butter French Toast with Strawberries & Local Honey
4 Slices of Challah or Brioche bread, Sliced 1 inch thick
2 farm eggs
1/4 cup of Cream
1 tbl Brown sugar
1 tsp ground Cinnamon
A little pinch of sea salt
2 tbls unsalted butter
For the Strawberries
1 lb farm fresh strawberries, washed and cut into quarters
1 tbl fresh lemon juice
4 tbls local honey
Place the challah or brioche slices in a baking pan in one layer. Crack the eggs into a large bowl and beat lightly with a fork, then add the cream, brown sugar, cinnamon and the salt and beat until combined. Pour the egg mixture over the sliced bread and let stand for 2-3 minutes, coating each side evenly.
Heat a large skillet over medium heat and add the butter. Cook the butter for a few minutes until it starts to foam and turn brown and nutty. Take the slices of bread out of the egg mixture (most of it should be soaked into the bread by now) and place into the skillet. Be sure to work in batches if your skillet does’t hold all of the slices at once. Turn up the heat slightly and fry the bead for 1-2 minutes on each side until browned and a bit crispy. Remove to a serving dish to keep warm while you make the strawberries and turn down the skillet to medium-low.
In the same skillet that you made the French Toast, add the strawberries, lemon juice and local honey. Stir everything together to coat be berries while gently warming them over medium-low heat, about 1-2 minutes. Once the strawberries a slightly glazed spoon them over the reserved French Toast and serve while warm with a light dusting of powdered sugar and freshly whipped cream.
Chef Michael Martin
South Fork Catering Co.