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Sunshiny Days and French Toast with Toasted Prosciutto

A Washington summer is so beautiful, so exquisitely clear and sunny and green, that we happily (cough, cough) endure months of dreary winter rains and the random hail storms of spring. This weekend brought those glorious sunshiny days at long last. I unpacked my sundresses and wore sandals for the very first time this year, my nose and shoulders are sunburned and I feel absolutely wonderful. 🙂

It was so good to have my friends here for a couple of days. We spent many a happy hour on a blanket by the creek, the sun beaming down upon us as the water gurgled by and the wind shushed through the trees. We sipped water and ate strawberries and talked of writing and cooking, travel and good books, drawing and treasure hunting in junk stores. It’s so fun dreaming and scheming with kindred spirits. 🙂

This morning we had brunch as we waited for the sun to rise over the trees and flood the meadow with sunny warmth. We had French toast made with fresh French bread from the Dutch bakery in town, slathered with extra thick sour cream, topped with super ripe strawberries, and drizzled with Dutch syrup I brought back from Amsterdam.

Mmmm, SO good, especially accompanied by salty slices of toasted prosciutto.

 After they left, I sat down with some Cheetos and dark chocolate and stared out the window for a while, processing our talks. These friends inspire me, challenge me, empathize with my freak out moments, laugh at my EUREKA! ones, and draw out talents and dreams I didn’t even know were there. I’m so grateful for good friends today. 🙂

What are you grateful for, dear folks?

French Toast Krista Style

1 loaf French bread, sliced thickly
3 eggs
1 1/4 cups milk
1/2 tsp cinnamon
1/2 cup sour cream
2 cups fresh strawberries, washed and sliced
1 bottle real maple syrup or Dutch syrup


  1. In shallow, wide bowl mix eggs, milk and cinnamon until egg is well incorporated. 
  2. Quickly dip both sides of one slice of bread in mixture and place in well-buttered skillet over medium-high heat. 
  3. Cook 1-2 minutes each side until nicely browned. Repeat until all slices are cooked. 
  4. Spread French toast generously with sour cream, top with strawberries, drizzle with syrup and eat heartily.

Toasted Prosciutto


Prosciutto, sliced thinly


  1. Turn on broiler.
  2. Place prosciutto slices on cookie sheet. Place under broiler for 2-3 minutes until edges begin to curl. WATCH CAREFULLY. 
  3. Remove from oven and flip prosciutto slices. 
  4. Broil another 2-3 minutes or until edges begin to brown. Remove immediately and serve.
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RamblingTart - Yes, you simply MUST try it with real French bread, Donna! Wow – who knew it could make such a big difference. 🙂

RamblingTart - Oh Donna Lou, I would LOVE that!!! 🙂 I miss adventures with you, laughing so hard we’re weeping. 🙂

Donna - BTW, I’m going to try making french toast with actual french bread 🙂 I usually make it with whatever whole wheat I have, but I think french bread would be yumms!

Donna - If you ever venture back to San Jose you need to tell me! You would LOVE my little studio/loft apartment and my Croatian elderly neighbor! Sometimes I stop and think to myself, “Krista would LOVE this!” when something old, random and pretty stumbles across my path 😉 I miss my favorite Canadians!

RamblingTart - I do too, Donna luv! Didn’t we have the jolliest weekends? 🙂

Donna - I wish I lived closer, I miss the weekends we spent cooking, eating, laughing and crying 🙂

Krista - Me too, dear Deb! Glorious sunshine, delish food and fabulous friends like you. 🙂

Deborah - I’m grateful for good friends, opportunities to hang out these good friends, sunshine, and good food!

Rambling Tart - Ohhhh, thanks Bekah!! Your words are like a big ol' hug today. Thank you muchly!

maephotography - This is what I love about Krista. She makes this gourmet french toast and makes it look like the most simple, breezy gesture ever. For the first time, I got to actually eat these goodies on her blog and I have to say that it was one of the best meals I have had in a very long time. I am inspired 🙂

I had never considered toasted prosciutto for breakfast…it was perfect.

Rambling Tart - Oh good, Susan!!! It's my favorite discovery this year and I'm delighted to pass it along. 🙂

Rambling Tart - Mmm, thanks, Lorraine! 🙂 That's just what I loved about it too! 🙂

Susan from Food Blogga - I'm grateful to you for sharing toasted prosciutto! 🙂

Not Quite Nigella - Ooh I just love those colours and how thick the syrup looks on it too! And I'm glad you served it with proscuitto for some salty goodness! 🙂

Rambling Tart - Thank you, Ungourmet 🙂 It was such a jolly breakfast, such comforting food with that lovely blend of salty and sweet. 🙂 So glad you like it too!

theUngourmet - I'm thankful for your beautiful French toast! I just love the fresh strawberries and the scrumptious side of prosciutto!

Rambling Tart - I haven't had Cheetos in ages either, Beirut! But they're my friend Trish's favorite so I bought a big bag for her and nibbled on the leftovers after they left. I felt like a little kid again. 🙂

YAY!! I'll be looking for the recipe. It sounds and looks so fabulous! 🙂

Taste of Beirut - The French toast looks so good; I was trying to imagine you sitting by the window with your cheetos and dark chocolate. What a contrast! Dark chocolate, I do it all the time, but I don't think I have had cheetos in 20 years. Maybe I should!
I will post the recipe for the mango and milk pudding asap; I have got it parked somewhere.

Rambling Tart - It was, Barbara. 🙂 Just what I needed! 🙂

Rambling Tart - Oooo, that quiche sounds wonderful, Astheroshe! 🙂

Barbara - Sounds like a wonderful few days Krista. I love when friends visit. The French Toast sounds delicious.

astheroshe - I just made a quiche with prosciutto..salty goodness! with cheese..your breakfast looks divine!

Rambling Tart - Stroop was so strange to me at first, Ozoz, but I LOVE it now. 🙂 I love, love that you have found yourself again, that you are standing up for yourself. YAY for us newly brave women!! 🙂

Rambling Tart - I know, Duchess!! It's to DIE FOR! 🙂

Ozoz - I love the combo…..minus stroop (which has never caught on – maple syrup for me anyday!). I love your strength and courage. What am I thankful for? Finding myself again….and being able to stand up for me. And thankful for my family….too. LOL

Duchess - Lady! You're killing me with the toasted prosciutto!

Rambling Tart - I know it, Joanne! It's like winter disappeared in one glorious day of sunshine. 🙂 My spirits are SOARING!!!

I'd LOVE to have you over for breakfast. 🙂

Joanne - It always amazes me how one day of beautiful weather can instantly make up for all the bad ones! Sounds like a good weekend all around.

And that french toast…groan. I am coming over for breakfast. Soon.

Rambling Tart - The sour cream is AMAZING, Deanna! I hope you love it. 🙂 Happy studying!! I hope your french toast muffins keep you going strong while you work. 🙂 Mmm, the prosciutto/burrata combo sounds fantastic! And with tomatoes too, YUM! 🙂

Deanna - I love the sour cream with the french toast. I'll have to try it as soon as I'm done with finals and have time to cook. As it is, I'm procrastinating on writing a paper while I wait for my french toast muffins to show up. (Alas, store bought)

I bet toasted proscuitto would be amazing with burrata cheese in a salad. Maybe with some tomatoes for a twist on a BLT.

Rambling Tart - I think it is my new favorite too, Amuse. Wow!! Good bread makes all the difference in the world. 🙂 The toasted prosciutto is to die for! I've had it three meals in a row now. 🙂

Rambling Tart - Thank you, dear Sarah! 🙂 It was so yummy!!! 🙂 I love the colors here too. That's one "blessing" of so much rain. The greens are so vibrant and lush! 🙂

Amuse-bouche for Two - Oh, that does look good. Seriously good. I love french toast for breakfast. Probably my all time favorite. And toasted prosciutto…we're going to have to give that a try. I'm hungry. 🙂

Sarah, Maison Cupcake - That french toast looks fantastic. You have such vibrant colours where you are, I wish London danced like that!

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