Double Duty

Fresh out of the oven

Let us come into his presence with thanksgiving; let us make a joyful noise to him with songs of praise!

Psalm 95:2

Living in a college town definitely has it’s ups and downs. Traffic in August becomes unbearable, the lines at Walmart between August and May feel like they get longer and longer every year, and don’t even get me started on the green scooters. But there are definitely some perks to having the REAL GSU in our little town. One of them happens to be the Zeta Tau Alpha strawberry sale every Spring. Not only does this help a sweet sorority, but it also provides some fabulous sweet berries to help end the Winter blues.

I picked myself up a flat of these beauties, and went straight into a panic of what I was going to do with that many strawberries! I halved most of them and put them in the freezer (strawberry hand pies and strawberry cobbler will be that much easier down the road), and then decided to make a strawberry bread with what was left over. This bread has a slight sweet taste and comes out just the right texture for serving with a big cup of coffee. I was all set for that to be breakfast the next day, but that didn’t happen. I woke up with a killer craving for French toast ( just so you know my mom makes the best French toast. Always has, always will)! So, I sliced it up and dipped it in a vanilla egg mixture and we had fabulous strawberry French toast!

Strawberry Bread

  • 3/4 cup granulated sugar
  • 1/2 cop milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced strawberries
  • 2 tablespoons all-purpose flour

Preheat oven to 350 degrees.

Stir together sugar, milk, oil, egg, and vanilla. In a separate bowl, mix flour, baking powder, and. and salt. Then add the dry ingredients to the wet. Stir until mixture is combined. In a small bowl, toss berries and 2 tablespoons of flour (this keeps the berries from falling to the bottom of the loaf pan). Then fold berries into the batter.

Pour batter into a greased and floured 9×5 loaf pan. Bake for 50 -55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes, and then remove and move to a wire rack to cool completely.

Strawberry Bread French Toast

  • 1 loaf strawberry bread
  • 6 large eggs
  • 1/2 cup milk (I have used everything from skim to heavy cream, to even coffee creamer in a pinch, you do you!)
  • 1 tablespoon vanilla
  • Butter, for greasing your griddle

Heat griddle to 350 degrees and melt 1 teaspoon of butter across surface. If using a skillet, heat to medium and melt the same amount of butter in the pan. Whisk eggs, milk, and vanilla together. I use a deep dish pie plate, because it’s easy to mix everything together in it, and it’s easy to dip the bread.

Dip 1 inch slices of bread into egg mixture, being sure to cover both sides. Griddle for 3-4 minutes on each side until golden brown. Repeat for remaining slices of bread.

Top those gorgeous carbs anyway you like. A nice dusting of powdered sugar, sliced strawberries mixed with a little sugar (this helps make a nice light syrup), whipped cream, or just good ol’ fashioned Aunt Jemima syrup and butter!

Good luck not digging into the bread before you can make it into the French toast! Either way I hope it makes you thankful for the things that make your town special!

Until next time,

Fellowship Foodie

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