Toasted Brioche Shortcakes With Strawberries

• 5 eggs
• 1/2 cup whole milk
• 6 slices each about 3/4-inch thick, brioche or egg bread
• 3 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1 pint ripe strawberries, hulled and halved
• 4 tablespoons red currant jelly, melted
• 1 cup creme fraiche

1. Beat the eggs with the milk in a large, shallow bowl.
2. Add the brioche slices one at a time, turning in the egg mixture to coat both sides.
3. Set aside to soak at least one hour.
4. Most, if not all, of the egg mixture should have been absorbed by the bread.
5. Heat the butter in a heavy skillet.
6. Spread the sugar on a plate.
7. Remove the bread from the egg mixture and dip each slice in the sugar, lightly coating both sides.
8. Place in the skillet and saute over medium heat until lightly browned.
9. You may not be able to saute all the slices at once.
10. Put the finished slices on individual dessert plates.
11. Mix the berries with the jelly and spoon some on top of each brioche slice.
12. Top each with a generous dollop of creme fraiche and serve.

eggs, milk, egg bread, unsalted butter, granulated sugar, strawberries, red currant, creme fraiche

Taken from cooking.nytimes.com/recipes/5654 (may not work)