Strawberry season has arrived in central Indiana. The Market was bursting with the beautiful red berries last week and the season has not peaked yet. Now is the time to satisfy your craving for sweet, juicy, delicious strawberries while they are fresh and fantastic!
Last year at this time we did a savory sampling of recipes using strawberries; so this year, I thought we would get back to the sweet side. These are not your grammy’s strawberry shortcake — we did that two years ago (and you can revisit those recipes as well as the savory ones in the recipe section on our website). Prepare to drool!
Croissant French Toast With Fresh Strawberry Syrup
from Southern Living
- 4 large day-old croissants
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 3 tablespoons powdered sugar
- Sweetened Whipped Cream (optional)
- Slice croissants in half lengthwise.
- Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown.
- Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup. Makes 4 servings.
Fresh Strawberry Syrup
- 1 quart fresh strawberries, sliced
- 1/2 cup sugar
- 1/4 cup orange liqueur or orange juice
- 1 teaspoon grated orange rind
Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm. Makes about 2 cups.
Pick up some croissants from Rene’s Bakery along with your eggs and strawberries at the Market and make this for Sunday morning brunch while you watch the finals of the French Open tennis tournament! But you had better get extra strawberries, because you’re going to want to make these additional recipes later in the week. Yummm!