Ingredients & Directions
- 1 package (about 14 ounces) frozen sliced strawberries
- 2 tablespoons sugar
- 1/4 cup water
- 4 egg
- 1/4 cup milk
- 2 tablespoons butter
- 8 slices Pepperidge Farm® Cinnamon Swirl Bread
Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil. Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency. Remove the skillet from the heat and let the compote cool.
Beat the eggs and milk in a shallow baking dish.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.
Cook the coated bread slices for about 2 minutes on each side or until golden brown. Repeat with the remaining butter and bread slices. Serve with the strawberry compote.
For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.