This is a Christmas morning tradition from the Berger household that we have continued. Since we usually make this in the winter, we use frozen strawberries. You can use fresh strawberries or other berries. Just cut them up, add sugar and let it sit in the fridge for a while. The sugar will macerate -- draw out the juice from -- the berries.
1 pkg Frozen Strawberries, Thawed (alternatively cut up fresh strawberries, add 1-2 T sugar, mix, and refrigerate for 15-30 minutes)
6 slices white bread, crusts removed, sliced in half diagonally to make triangles2 eggs, beaten
1/2 cup self rising flour
1/4 cup milk
vegetable oil for frying
- Place flour into a shallow pie plate, add eggs and most of the milk. Whisk until smooth, adding additional milk to thin out the mixture, if needed. You are looking for thinner than a paste, but thick enough to not be absorbed by the bread. You want the batter to coat the bread, but not be soaked up by the bread.
- Heat 1-2 inches of oil in a cast iron skillet or heavy bottomed saucepan. Dredge bread triangles in batter, turning to coat on all sides (I find it easiest to handle the bread in the batter using 2 forks). Fry until golden brown, turning once. Remove from oil and drain on paper towels. Serve warm, topped with powdered sugar and strawberries, or maple syrup.
Strawberry toast is best served on Christmas morning with mimosas and sausage from Vincek's Smokehouse, East Bernard, Texas. Here's to Christmas morning traditions.