If you can have cake for breakfast with pancakes, muffins, and coffee cake, why not strawberry shortcake? Strawberry Shortcake French Toast is almost sandwich-like in how it delivers its sweetness. English muffins are soaked in floral seasoned custard and pan-fried to a buttery crisp. Inside, each is filled with strawberries coated in tangy lemon sugar. Served with syrup and yogurt, Strawberry Shortcake French Toast is a delightfully fun new take on a breakfast (or desert) classic.
Ingredients
For the strawberries:
- 1 teaspoon lemon zest, grated
- 3 tablespoons sugar
- 3 cups strawberries, plus more for topping, halved
For the french toast:
- 4 eggs
- 1 1/2 cups milk
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- salt, to taste
- 4 English muffins, split
- butter, for frying
- yogurt, optional, for topping
- honey, optional, for topping
- syrup, optional, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Mix the lemon zest with the 3 tablespoons of the sugar.
Step 3 –Take 1/3 of the lemon sugar and coat 3 cups of the strawberries in the mixture. Set aside.
Step 4 –Whisk together the eggs, milk, nutmeg, vanilla extract, the 1 teaspoon of the sugar, and the salt in a shallow bowl.
Step 5 –Allow the English muffin halves to soak in the milk mixture.
Step 6 –Heat about 1/2 tablespoon of butter in a skillet over medium heat.
Step 7 –Working in batches as your skillet allows, fry each side of the soaked muffins for 2-3 minutes per side.
Step 8 –Transfer the muffins to a baking sheet and bake until the muffins have puffed up, about 8-10 minutes.
Step 9 –Sandwich the strawberries and some of the lemon-sugar mixture between the two muffin halves.
Step 10 –Top with your favorite toppings.
Step 11 –Serve!
