Bonjour to everyone out there! Okay, I know I’m not french speaking. But, my brunch today makes me feel that I should be wearing a beret, maybe a red as I go exploring the streets of Paris with my Pierre. Sadly, it’s not the case and it’s only in my imagination.

You see, I don’t generally purchase butter bread unless I intend to make a bread pudding. However, when my dear nephew stayed with me a week ago, we added Sara Lee’s butter bread on the shopping list, well, he did. We both devoured most of it and of course it was quite smooth and buttery to the taste, especially when lightly toasted and buttered. Oh, I certainly can’t have too much of this around.

On his departure, I realized that I had a few slices left. For days they glared at me as if wanting me to further partake of them. There was no way I was going toss out hard earned money. And then, I had this epiphany. Lo and behold, french toast popped in my head. Already, I  had all the ingredients. So, I went to work.


Butter Bread (3 slices)

Milk (1/4 cup)

Cinnamon (a pinch)

Vanilla (drizzle)

Salt (pinch)


Egg (1 large)

Sugar (2 t/sps)

Strawberries (fresh – 4)

Strawberry preserves (2 tea spoons)



In a bowl, I beat egg. I added milk, cinnamon, salt, vanilla, sugar and combined all ingredients. The bread slices were then placed in milk batter so as to soak up all the rich goodness. After a few minutes, I flipped the bread to the opposite side.

In a hot skillet on medium heat, I placed a pat of butter and then browned each slice. 

In a small sauce pan I made a quick puree (yet chunky) of the fresh strawberries by adding a splash of orange juice. I then further added strawberry preserves for extra sweetness. This was then served warm on french toast with a few strips of bacon on the side. The contracting saltiness of the bacon and the smooth and sweet taste of the french toast were amazing. Hmm, that’s what good things are sometimes made of.

If have on hand, one great way to add and extra punch of delight to french toast is to add a splash of rum or bourbon to milk batter or strawberries sauce.

Adieu my friends! As always, be kind to your loved ones as well as your beautiful palates.




Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.


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