French Toast with Maple Sautéed Strawberries

Your family will devour this berry breakfast treat. Warm strawberries sautéed with maple syrup and orange zest.

2 Tbsp. unsalted butter
3 cups (16 oz) fresh strawberries, hulled and sliced
3 Tbsp. pure maple syrup
2 tsp. orange zest, freshly grated
¼ cup milk
1 tsp. pure vanilla extract
8 slices cinnamon raisin bread
3 large eggs
1 large egg white

Garnish:
confectioners' sugar

Preheat oven to 200°F.

Melt 2 tsp. butter in a nonstick skillet over medium-high heat. Add strawberries and cook, stirring occasionally until slightly softened, about 3 minutes. Add maple syrup and continue to cook 30 seconds. Remove from heat and stir in orange zest. Re-warm just before serving.

Whisk together eggs, egg white, milk and vanilla in a shallow dish or large bowl. Melt 2 tsp. remaining butter in a large nonstick skillet over medium-high heat. Dip bread slices, one at a time into egg mixture, turning gently to coat both sides.

Transfer slices to skillet a few at a time without crowding; cook 2 minutes on each side or until lightly browned. Keep warm on a baking sheet in the oven. Repeat with remaining 2 tsp. butter and bread slices.

Serve French toast with warm strawberry mixture. Sprinkle with confectioners' sugar, if desired.

Makes 4 servings.