Classic French Toast with Strawberry Syrup

1. Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.

2. Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let the bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.

3. Cook until golden brown, turning once, about 2 minutes per side.

4. Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.

Strawberry Syrup:

1. Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .

2. Serve warm over French toast or on the side at the table.

Cook Notes: The berries are also good the next day chilled on buttered toast .

You can substitute peaches, blueberries or other ripe fruit; you might want to adjust sugar, based on the sweetness of the ripe fruit itself.

Recipe courtesy of Geoffrey Zakarian