French Toast ‘Fries’ and Berry ‘Ketchup’ {Recipe}

By Contributor Tenille Fraser

Confess time-I love breakfast any time of the day. I think brunch is the best invention ever and breakfast for dinner is a special treat that I make on a night when hubby is working. For my boys and I it has become our thing. This easy recipe makes eating a breakfast staple seem fancy enough for dinner time, even for regular folk who don’t revel in the backwards awesomeness of ending their day with the breakfast.

Now, why is that when you dress up a simple meal your kids will devour it like never before? We eat French toast often enough but I had some leftover bread after a dinner party but it was long and skinny and had a poor crust to squishy bit ratio that made it awkward to make anything with the next day. It was a bit dried out so my mind automatically flew to what the French call pain perdu ,which means lost (or wasted) bread. I trimmed the crust off the bread and had long strips which looked like French Fries, ooh la la. If I was going to going to run with this I had to have a ketchup to go with it, so I used berries and made a warm sauce that the boys went crazy over.

French Toast ‘Fries’ and Berry ‘Ketchup’ {Recipe}

Yield: serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• For French Toast
• 8 slices of bread, cut into strips
• 2/3 cup milk
• 4 eggs
• 1 teaspoon vanilla
• cinnamon and sugar to sprinkle on toast

For Berry 'Ketchup"

• 1 3/4 cup blueberries or strawberries (or a mix of both)
• 1/2 cup sugar
• 1 teaspoon lemon juice
• 2 tablespoons water

Instructions

French Toast ‘Fries’

If you swear by your own recipe please substitute it in, I will never know the difference!

Whisk together milk, eggs and vanilla. Warm a pan or griddle, melt butter.

Soak both sides of bread strips in egg mixture. Fry in melted butter until golden brown, flip and repeat. Sprinkle with cinnamon and sugar while still warm.

Serve with warm berry ‘ketchup’ sauce

Berry ‘Ketchup’

You may find yourself doubling this chunky berry sauce, just so you can have leftovers! The sauce is yummy on ice cream or greek yogurt or as jam on toast. I have been measuring my sugar a little less than the 1/2 cup if my berries are nice and sweet. I use blueberries and/or strawberries because they are lovely when you crush them just a bit in the sauce. It is a flavour explosion when you get a piece of the warm berry in the sauce.

Simmer all ingredients in a saucepan. Once they start to soften crush berries, lightly with a fork or a masher to make a chunky sauce. Simmer about 10 minutes, it will start to thicken a little. Serve warm. Save leftover sauce, it will keep for a couple of days in the fridge.