French Toast with Strawberry Syrup

I don't think I've made French Toast in at least 20 or maybe even 30 years. My friend Lynn was talking about it on facebook today and I jumped on that bandwagon and pleased myself like you wouldn't believe. If you ever have a night where you can't decide what to cook, this is a direction you should explore. So easy and quick. Oh, and inexpensive. Get ready, you'll be eating in 20 minutes.

Strawberry Syrup/Sauce
Enough for 4 slices of French toast

8-10 oz fresh strawberries sliced
1/4 cup water
1 T Splenda or sugar
1/2 lemon squeezed

French Toast
4 slices

3 large eggs
1 tsp vanilla extract
Pinch of salt
2 tsp half and half
4 slices sturdy white bread
2 T butter
1-2 T canola oil

Powdered sugar for garnish

Slice your strawberries. Put them in a saucepan with water and Splenda (or sugar). Bring to a low boil and cook for 10 to 15 minutes. Add the lemon juice right before you remove it from the stovetop.

While strawberry syrup is cooking, prepare the batter for your toast. Combine eggs, salt, vanilla and half and half.  Soak bread for a few minutes until it becomes a bit egg-laden and heavy.

The bread I used tonight was Pepperidge Farm Farmhouse Hearty White. It's sturdy enough to hold up to the egg soaking procedure. Heat a large skillet and add butter and canola. On medium to low heat add your bread and cook about 3 minutes on each side until toasy and brown.

Plate and serve with a dusting of powdered sugar and your quick homemade strawberry syrup. Yummy, economical and oh so comforting.