Sherried Strawberry French Toast

It’s Saturday morning and before I head out for a day in the city, I need to eat a hearty, light breakfast.  I developed this recipe because it combines a touch of sweet cream sherry with basil and strawberries. No high calorie syrups used here, as just the sweet flavors of natural ingredients are all that is needed. I baked the toast to avoid having to fry in a pan, which adds extra calories.


1 pint of fresh strawberries, rinsed and sliced
1 cup 100% apple juice
1 tablespoon butter, unsalted
2 eggs
1/2 cup 1% milk
Pinch of salt
2 tablespoons cream sherry*
6 slices fresh wheat french bread
Cinnamon, to taste
Brown sugar, to taste
8 basil leaves, sliced


  • In a bowl, combine strawberries and apple juice. Place in fridge to macerate (soak) for an hour.
  • Preheat oven to 350°F.
  • Grease a cookie sheet with butter.
  • In a bowl, lightly whisk eggs. Add salt, milk, and sherry; whisk lightly.
  • Dip each slice of bread in the mixture and coat both sides. Place on cookie sheet.
  • Cook in oven for 15 minutes. Turn over slices and cook for additional 10-15 minutes till crisp on outside.
  • Top each serving with cinnamon, brown sugar, strawberries, and basil. Drizzle a little of the apple juice from the strawberries over the toast. Serve immediately.

Servings: 2 of 3 slices each.
Calories: About 300 per serving.

*Buy real sherry from the liquor store. Do not use cooking sherry, which is laced with sodium.