Cinnamon French Toast with Springtime Strawberries
•1 cup milk, half and half or cream
•3 large eggs
•2 tablespoons pure maple syrup or honey
•1/4 teaspoon salt
•1 tsp vanilla extract
•1/2 tsp cinnamon
•Pinch of freshly grated nutmeg
•8 (1/2-inch) slices day-old or stale French or Sourdough loaf.
•4 tablespoons butter
•1 pint plain yogurt
•2 pints strawberries or other fresh fruit
•Mixed seeds & nuts such as chia, flax, sunflower, almond, pecan or walnuts (optional)
In medium size mixing bowl, whisk together the milk, eggs, maple syrup, salt, vanilla, cinnamon and nutmeg.
When ready to cook, pour custard mixture into a shallow pie pan or dish.
Preheat oven to 350 degrees F.
Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan.
Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
Remove from pan and place on rack in oven for 5 minutes.
Repeat with all 8 slices.
Serve French toast, topped with a dollop of plain yogurt, fresh strawberries, maple syrup and sprinkle with seeds and nuts.