If you love French toast like we do, you’ll really love this version made from real French bread. The crispy crust is not only tasty but adds a nice little dimension of texture. The strawberry topping just puts the whole creation way over the top. Fix this for the kids or grandkids and you’ll be their hands-down favorite Oma.


To Serve 4 to 6.

2 jars Fredericksburg Farms Old Fashioned Strawberry Preserves
½ cup fresh lemon juice (about 4-5 lemons)
Canola oil
16 slices French bread, cut at angle about ¾-inch thick to make the slices large
8 eggs beaten well with 5 cups milk
5 cups crushed Cornflake crumbs
Butter for topping the French toast, softened


Pour the Old Fashioned Strawberry Preserves and lemon juice into a heavy-bottomed 2-quart saucepan over medium-low heat. Cook, stirring often, until preserves are melted and liquidy, about 10 minutes. Keep warm over very low heat.

Heat a thin glaze of canola oil in a heavy-bottomed 12-inch skillet over medium heat. Dip a few of the French bread slices (as many as can fit into skillet in a single layer) in the beaten egg/milk mixture. Next dredge the bread in the cornflake crumbs, pressing the crumbs into the bread. Shake off excess crumbs. Place the bread in the hot canola oil and cook for about 2 minutes per side, turning once, or until crust is crispy and toast is cooked through. Place desired number of slices on each plate. Top each serving with some of the softened butter, then spoon a portion of the melted preserves over the top. Serve at once.