Add strawberries, granulated sugar and lemon juice to the pan.
Bring strawberries to a boil. You should begin to see strawberry juice leaking from the berries. About 1 minute 30 seconds.
Turn heat down to low, keeping the mixture at a simmer. Simmer for 8 minutes, stirring occasionally.
Remove pan from heat, add maple syrup and stir into the mixture.
Warm again before serving.
French Toast:
In a medium bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and maple syrup. Pour mixture into a quarter sheet pan, or any rimmed baking pan.
Spread 2 TBSP of Tillamook Cream Cheese Spread onto the brioche slice, covering the slice. Add another brioche slice on top of the cream cheese sided brioche to make a sandwich. Set aside and repeat for the remaining 8 slices of brioche, forming 5 sandwiches total.
Place each brioche “sandwich” in the egg wash on the sheet pan. Flip each sandwich until all sides (and edges!) have gotten soaked in the wash. Then, let them sit on a flat side and soak more.
Heat a nonstick skillet over high heat and add 2 tbsp of Tillamook Unsalted Butter. When butter is melted, place two of the sandwiches onto the pan. Cook each side for 3 minutes. Remove and place on a serving dish.Repeat step 4 until all 5 pieces of french toast have been cooked.
Keep your French toast warm in a 200 degree oven if not served immediately.
Spoon warm strawberry syrup on top of slices of French toast for serving.
TIP: Dan’s go-to French Toast hack: adding maple syrup into egg wash infuses every bite with maple flavor in multiple ways.
