Eric and I aren’t super in to Valentine’s Day. I’ve always preferred to show him I care by doing little things throughout the year, rather than saving all the love for February 14th, and I think he shares this sentiment. Nevertheless, it’s fun to do a little something special.
This year, I planned a special brunch of Strawberries & Cream French Toast and fresh Mandarin Mimosas!
- 3 cups fresh sliced strawberries
- 2 tablespoons water
- 6 large eggs
- 2 cups cream
- 8 slices brioche (1 inch thick)
Place an oven-proof serving platter in the oven and preheat to 200 degrees.
Combine 2 cups of the strawberries with water in a medium saucepan over medium heat. Bring to a simmer and continue to cook until berries have softened. Set aside and keep warm until ready to serve.
In a shallow dish (large enough to soak a few slices of bread), whisk the eggs together with 1 cup of the cream.
Melt a chunk of butter in a large non-stick skillet over medium heat. Tilt the skillet as the butter melts to coat the entire cooking surface. Working a few slices at a time (depending on the size of your skillet), coat the brioche in the egg and cream mixture, making sure not to let the bread get too soggy.
Now transfer the coated brioche to the skillet, cooking for three minutes on each side. Place the cooked french toast on the warm serving platter in the oven and cover loosely with foil.
Use an electric mixer to whip the remaining cup of cream until soft peaks form.
To serve the french toast, top with a combination of cooked and fresh strawberries and whipped cream.
You can also sprinkle a little powdered sugar in place of the fresh whipped cream, if you prefer.
Recipe by Claire Robinson, adapted from The Food Network.