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Serves about six. In theory. In practice, I usually only make about 2/3 of the recipe, and then we each have two portions.
Ingredients:
* 6 thin slices of good french bread (about the size you'd use for making sandwiches; too big loses structural integrity, too small or thick won't toast as well)
* 1 pound of strawberries
* 1 cup heavy cream for whipping
* some sugar
1. Slice or chop strawberries to about the size you would for strawberry shortcake. Toss in some sugar, stick the bowl in the fridge for a while. An hour is enough, overnight is great.
2. If your bread slices are stale, awesome! Go to step 3. If not, turn on an oven to 250 or so, turn it off once it's preheated, and then stick your bread slices in there on a cookie sheet for a few minutes to dry them out.
3. Whip the cream. I don't take it all the way to fluffy, just frothy, but however pleases you.
4. Using a slotted spoon or whatnot, spread the strawberries across the bread slices on the cookie sheet(s). Sort of a layer of strawberries, not in big heaps. You want as little of the strawberry juice getting on there as possible right now.
5. Sprinkle more sugar over the strawberries, then stick them under the broiler for a few minutes, watching for signs of toasting.
6. While the bread is toasting, pour the leftover strawberry juice into the cream and mix it in. Mm.
7. Remove bread from broiler once toasted. Stick it on plates. Drizzle or mound the cream on top. If you eat it quickly, and your bread slices aren't so big that they're floppy, it's not too messy to eat.
8. Mmmmm.
Oh, and if you're only making 2-4 servings, just dump the leftover strawberries into the bowl of leftover cream, or vice versa. And then you have delicious strawberries and cream, still good the next day, to eat straight from the bowl. Mmmmm.
Ingredients:
* 6 thin slices of good french bread (about the size you'd use for making sandwiches; too big loses structural integrity, too small or thick won't toast as well)
* 1 pound of strawberries
* 1 cup heavy cream for whipping
* some sugar
1. Slice or chop strawberries to about the size you would for strawberry shortcake. Toss in some sugar, stick the bowl in the fridge for a while. An hour is enough, overnight is great.
2. If your bread slices are stale, awesome! Go to step 3. If not, turn on an oven to 250 or so, turn it off once it's preheated, and then stick your bread slices in there on a cookie sheet for a few minutes to dry them out.
3. Whip the cream. I don't take it all the way to fluffy, just frothy, but however pleases you.
4. Using a slotted spoon or whatnot, spread the strawberries across the bread slices on the cookie sheet(s). Sort of a layer of strawberries, not in big heaps. You want as little of the strawberry juice getting on there as possible right now.
5. Sprinkle more sugar over the strawberries, then stick them under the broiler for a few minutes, watching for signs of toasting.
6. While the bread is toasting, pour the leftover strawberry juice into the cream and mix it in. Mm.
7. Remove bread from broiler once toasted. Stick it on plates. Drizzle or mound the cream on top. If you eat it quickly, and your bread slices aren't so big that they're floppy, it's not too messy to eat.
8. Mmmmm.
Oh, and if you're only making 2-4 servings, just dump the leftover strawberries into the bowl of leftover cream, or vice versa. And then you have delicious strawberries and cream, still good the next day, to eat straight from the bowl. Mmmmm.
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