We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19).
60 mL (1/4 cup) granulated maple sugar or brown sugar
60 mL (1/4 cup) Dairyland whipping cream
1 mL (1/4 tsp) sea salt
8 thick slices brioche or bread
250 mL (1 cup) Dairyland milk
15 mL (1 tbsp) pure vanilla extract
15 mL (1 tbsp) maple syrup or sugar
Dairyland unsalted butter, for cooking
Using a food processor or a stick blender, puree the strawberries to a fine consistency (you should get about 125 mL / 1/2 cup of puree). Set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the maple syrup, sugar, and cream. Bring to a boil, lower the heat, and simmer, uncovered, for 5 minutes. Whisk in the strawberry puree and simmer for 2 minutes. Whisk in the salt, then transfer to a glass jar. Set aside or refrigerate for up to 3 days.
Preheat the oven to 150 °C (300 °F).
Slice the bread into fingers. In a large bowl, whisk the eggs, milk, vanilla extract, and maple syrup or sugar together. In a large skillet set over medium heat, melt 15 mL (1 tbsp) butter. Dunk the bread fingers into the egg mixture one at a time, then transfer to the skillet. Repeat to cook several bread fingers at once, making sure they’re set in a single layer. Using tongs, turn the fingers to brown them on all sides. Set the cooked French toast fingers on a baking sheet and transfer to the oven to keep warm. Wipe the skillet clean using a paper towel, then return to medium heat and melt 15 mL (1 tbsp) butter. Repeat the steps to cook all of the bread.
Serve the French toast fingers warm with maple strawberry sauce on the side.