Cinnamon Swirl French Toast with Strawberry Compote

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.

Tips

For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.