Recipe: Cornmeal-Crusted French Toast with Strawberry Butter (blender or food processor)

CORNMEAL-CRUSTED FRENCH TOAST WITH STRAWBERRY BUTTER

"This strawberry butter is delicious on toasted brioche and may be made several days in advance."

FOR THE STRAWBERRY BUTTER:
1 1/2 cups hulled strawberries
1 tablespoon orange juice
1/2 cup confectioners' sugar
1/2 cup butter, softened
FOR THE FRENCH TOAST:
1 cup cornmeal
3 eggs
1 cup buttermilk
3 tablespoons butter
3 tablespoons corn oil
12 slices brioche or challah bread
1 cup quartered and hulled strawberries, for garnish

TO MAKE THE STRAWBERRY BUTTER:
In a food processor or blender, puree the strawberries and orange juice. Add the sugar and process to combine. Add the butter in bits until mixture is combined. Mixture will appear curdled but will smooth out. Pack the butter into ramekins or crocks and refrigerate for at least 30 minutes.

TO MAKE THE FRENCH TOAST:
Place cornmeal in a shallow bowl. Whisk together the eggs and buttermilk.

Heat the butter and oil in a large skillet until the butter is melted and foamy.

Dip each slice of bread into egg mixture, then into the cornmeal and cook over medium heat until lightly browned on both sides, 1 1/2 to 2 minutes per side.

Serve warm with the strawberry butter and fresh strawberry garnish.

Makes 6 servings
Source: Morning Glories by Donna Leahy