- 4 eggs
- 2/3 cup milk
- 2 teaspoons of cinnamon
- 8 thick slices of 2-day-old bread, better if slightly stale
- Zest of 1 orange (optional)
- 4 tablespoons butter
- 2 lbs. strawberries
- 1 (18 oz.) package Cornaby’s Jam in a Jiffy
- 1/2 cup slivered almonds, toasted
Beat eggs, milk, and cinnamon together. If using, add orange zest. Whisk until well blended. Pour into a shallow bowl.
Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt 2 tablespoons of butter over a large skillet on medium high heat. Cook 4 slices of bread on each side for 2-3 minutes or until golden brown. Repeat the process with the remaining 4 pieces of bread.
Prepare two pounds of any strawberries by peeling, washing and crushing in a medium sized bowl. Add Jam in a Jiffy mix (2.5 cups) and stir well. If necessary, add up to 1/2 cup water or juice to reach desired consistency. Let stand for two minutes to dissolve sugar and thicken. Serve immediately over French toast. Top with almonds.
(Note: The remaining jam can be stored by refrigerating jam for up to three weeks or freeze for up to 18 months. Each pouch of Jam in a Jiffy™ makes six cups of delicious freezer jam.)
Sponsor: Utah's Own-- Cornaby's
