Easy French Toast Strawberry Shortcake

I was only out of town for a day and a half.

Nothing terrible happened while I was gone.



However, I did receive a text message about 3 hours into my trip saying "We have a hermit crab now".



WHAT!?!?  I did NOT agree to this. 



Do you know what a hermit crab looks like?  I do.  And it's exactly as I suspected... gross!!  I'll spare you the details because you're about to look at really delicious food and I don't want to ruin your appetite. 



(But it sorta looks like a giant spider in a little seashell.  Please keep in mind - I am convinced that a spider will one day be the death of me.  So until that day, I have a hermit crab haunting me.)

The second hermit crab-related text message came through around 8am the next morning: "Crisis averted.  Hermie got out of his cage, but don't worry, we found him in our bathroom".  



Sure, not to worry.  No big deal.  Um, YES THIS IS A HUGE DEAL.  A creepy crawly, weird-looking, funky-smelling crab was crawling around THROUGH my bedroom, possibly touching my piles of clothes that I didn't pick up before I left, and disgustifying everything in his wake.  NOT OK.  

Needless to say, if anyone knows a hermit crab assassin, please let me know.


On a serious note, you need to make this French Toast Strawberry Shortcake.  It is so much easier than traditional shortcake with homemade biscuits, and tasted just as scrumptious.  Plus, I got to use part of my baguette from my baguette rampage the other day!  Win.

Printable Recipe HERE.

Ingredients:
2 tablespoons and 1/2 teaspoon Truvia
1 quart strawberries, hulled and sliced lengthwise
1 tablespoon butter
1 whole wheat baguette (2 slices per person)

1 egg
1/8 cup skim milk
1/2 teaspoon vanilla
1 8-ounce package marscarpone cheese (or whipped cream if you prefer)

Add 2 tablespoons Truvia to the strawberries and set aside until ready to use.

Preheat a large saute pan or griddle to medium high heat.  Add the butter to the pan and melt.

In a shallow bowl, combine the egg, milk, vanilla, and 1/2 teaspoon Truvia.  Dip each slice of bread into the egg mixture and coat both sides of the bread. 

Place each piece of bread on the hot pan and cook for about 2 minutes, until browned slightly and the egg is not runny.  Flip and repeat on the opposite side.  

To serve, place 2 pieces of the french toast on a plate.  Top with strawberries and a dollop of marscarpone cheese or whipped cream.  Enjoy immediately!





3 comments:

  1. My little boy loves strawberries and this is perfect for him! Thanks for the recipe!

    I found you on the All My Bloggy Friends link party. Have a great week!

    Ritchil
    http://chengand3kids.blogspot.com/

    ReplyDelete
    Replies
    1. Thanks so much, Ritchil! I hope you and your little boy love the recipe :)

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  2. Oh this is a perfect Sunday morning breakfast! I love it!
    I'd love to have you share this and/or any other recipe at Wednesday Extravaganza - A Foodie Link Party! Hope to see you there :)
    http://www.hungrylittlegirl.com/1/post/2013/06/wednesday-extravaganza-34.html

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