Strawberry French Toast

(Courtesy of Clinton Kelly)

Ingredients:
1 Pullman loaf (1 1/2 inch thick slices- 12 slices)
6 eggs
1/2 c. heavy cream
3/4 c. whole milk
1 tsp. vanilla
1/2 tsp. freshly grated cinnamon
1/2 tsp. freshly grated nutmeg
Pinch of salt
Butter for frying
Whipped cream to garnish
Maple syrup to garnish
Powdered sugar to garnish
Crispy bacon to serve
STRAWBERRY TOPPING:
1 lb. strawberries, hulled and divided
1/4 c. sugar
1 lemon, juiced
Pinch of salt

Directions:
Lay bread slices out to dry an hour before prepping.

In a rimmed baking dish, whisk together the eggs, cream, milk, vanilla and spices.  Heat a griddle or large nonstick pan over medium heat with a few tablespoons of butter.  Begin to dredge the bread in the egg mixture making sure to thoroughly to coat on both sides.

Add a few pieces of soaked bread to the pan making sure not to overcrowd.  Cook for 2 minutes or until golden and crispy on first side.  Flip and continue to cook on the second side for 2 minutes or until golden.  Remove to a plate and cover loosely with foil to keep warm.  Cook remaining pieces of toast.

Serve 2 pieces of toast with a drizzle of strawberry sauce and your choice of toppings along with bacon.  

For strawberry topping: chop half of the strawberries and combine with the sugar, lemon juice and salt in a medium saucepan.  Cook over medium heat, mashing with a potato masher until coarse but juicy.  Allow mixture to cook for 4-5 minutes just to thicken slightly.

Meanwhile, slice the remaining strawberries.  Add the slices strawberries to the pot once the mixture has thickened.  Remove from heat and allow to cool slightly.  Serve warm.

Note~  Pullman loaf is a type of white bread similar to a county loaf.  Any thick slices of bread will also work.