Cinnamon Swirl French Toast with Strawberry Compote
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Cinnamon Swirl French Toast with Strawberry Compote

  • Prep: 5 minutes
  • Bake: 25 minutes
  • Serves: 4

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.