Labor Day has come and gone, which means everyone is arguing about whether summer is over or not. Growing up in Massachusetts, I knew it was fall when it felt like fall. Unfortunately, there isn’t much change in the air in southern California, and I bet the next few years in Hawaii will be more of the same.
Don’t roll your eyes. I’m allowed to complain about too many sunny days in a row. I’m from the land of foliage, apple picking, pumpkin patches and all-out autumn insanity. I suddenly understand why Max was weirded out by everyone in Salem being obsessed with Halloween in Hocus Pocus… because he grew up in California, where seasons don’t exist. Side note: Hocus Pocus is (and always will be) the best Halloween movie ever.
WHOA. How did I end up all the way at the end of October? I’m starting to get a craving for hot cider. Let’s get back to today, the end of summer or beginning of fall, whichever you prefer it to be. I bet there’s a good chance most of you have leftover hamburger buns laying around.
Go get them.
We’re going to make French toast.
- 2 hamburger buns, split (4 “slices” of toast)
- 2 eggs
- 1/2 cup milk
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- 1 Tbsp brown sugar
- 1/4 cup maple syrup
- 3 Tbsp strawberry simple syrup*
- 1/4 cup chopped strawberries
- Combine eggs, milk, cinnamon, vanilla and sugar in a shallow bowl or dish. Soak each bun for at least a minute in the mixture.
- Heat a large skillet or griddle pan to medium heat and coat with vegetable oil. Cook the toast for a minute or two on each side, until golden brown.
- In a small saucepan, stir together the maple syrup and strawberry simple syrup over low heat. Once warm, add the chopped strawberries and toss them in the syrup. Remove from heat.
- Serve French toast warm, drizzled in strawberries & syrup, with a sprinkle of powdered sugar, if you wish.
*(I used this recipe for the strawberry simple syrup. Initially I made it for yummy frozen rosé drinks, so it’s worth making. You can add it to a lot of things.)
If your buns are a bit stale, good. You want them to be as sturdy as possible. If they are still super soft, leave them out for a day. Hamburger buns can be flimsy and you don’t want it falling apart.
I’ll be honest with you guys, it’s always going to look like a hamburger bun, there’s no hiding that. If I was having people over for brunch and I wanted to make something fancy, I would probably go buy brioche or challah bread. But that’s not always practical.
I try to make my recipes as budget-friendly and accessible as possible. I feel like most people grew up with their mom or dad making them French toast with plain old white sandwich bread, and that’s exactly what this version tastes like. Bread is bread, so use what you have.
I didn’t reinvent the wheel with flavor profiles here either. Classic French toast has a very comforting and nostalgic taste that I didn’t want to compromise. Kids will love this dish. This is perfect for slumber parties, because you can make burgers for dinner and use the leftover buns for a cute breakfast everyone will love. You’ll have to double or quadruple the recipe amounts though!
Alright, sorry to recipe and run, but I’m literally in the middle of a huge house clean-up. We have friends coming to town for the weekend, and then immediately after we have a house/dog sitter coming to stay… while my husband and I house hunt in Hawaii! Make sure you follow my Instagram @thepickygourmet to see my stories and pics. I’ll talk to you all again when I’m back!