Donna Kelly’s French Toast begins with simple, classic French toast recipes and takes readers on an adventure of different styles, stuffings, toppings, and techniques to turn simple breakfast bread into decadent desserts, hearty sandwiches, and even casseroles.

Recipes include Crunchy Graham Dipping Sticks and Maple Cream Syrup, Stuffed Croissant, Shrimp Croissant Casserole, Raspberry Cheesecake French Toast, Ham and Swiss Monte Cristos, Kentucky Hot Browns, Seven Layer Strawberry Torte, and many more.

With tips on how to pick the right breads, methods on how to cook your toast to perfection, and a special section on sweet sauces and syrups, everyone will be begging for more French toast.

Donna Kelly, a dedicated food fanatic and recipe developer, is the author of several bestselling cookbooks including Quesadillas, 101 Things to do with a Tortilla, Virgin Vegan Everyday Recipes, 200 Appetizers, and 101 Things to do with a Toaster Oven.

 

 

French Toast, new edition: Stacked, Stuffed, Baked is available
at Amazon.com and Amazon.ca

 

 

 

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Seven-Layer Strawberry Torte

MAKES 6 TO 8 SERVINGS

This spectacular treat is an easy but elegant twist on everyone’s favourite dessert—strawberry shortcake.

8 cups sliced fresh strawberries plus 1 whole strawberry

1 cup plus 2 tablespoons sugar, divided

3 large eggs

1 cup milk

1⁄2 teaspoon salt

2 teaspoons vanilla, divided

6 (8-inch diameter) pita bread

2 cups heavy cream

In a bowl, gently stir together the sliced strawberries and 1⁄2 cup sugar; set aside. In a pie plate or other shallow pan, whisk together the eggs, milk, salt, and 1 teaspoon vanilla. Soak each pita in egg mixture for about 2 minutes, or until softened.

Heat a medium frying pan sprayed with nonstick cooking spray over medium-high heat. Add 1 soaked pita to the pan, cover, and cook on each side for 1–2 minutes, or until lightly browned.

Repeat process and cool cooked pitas to room temperature; sprinkle 1 teaspoon of sugar over each pita.

Place the cream, 1 teaspoon vanilla, and 1⁄2 cup sugar in a large bowl and beat until thick and peaks start to form.

To assemble the torte, place 1 pita in the center of a large round serving platter. Spread 2⁄3 cup whipped cream evenly over the top and arrange 1 cup sliced strawberries over the cream. Repeat layers ending with whipped top and arrange 1 cup sliced strawberries over the cream. Repeat layers ending with whipped cream and the whole strawberry on top to garnish.

Refrigerate 1 hour before serving.

Recipe reprinted with permission from Gibbs Smith.