Directions for French Toast
Whisk the eggs, half-and-half, salt, and maple syrup in a baking dish until the egg is completely incorporated into the liquid.
Soak the French toast: Place four slices of bread into the custard to soak for one minute. Flip the slices and soak another minute.
Cook the French toast: While the bread is soaking, add 1 tablespoon of butter to the pan. When it starts to foam, tilt the pan to completely coat the bottom. Lift one piece of bread from the custard and hold it briefly over the custard to let any excess drip off. Lay the bread gently in the frying pan. Repeat with additional pieces.
Flip the French toast: After a few minutes, peek under a slice of bread to see if the French toast has turned golden and browned. When it has, flip each piece and continue cooking. Monitor and adjust the heat so the toast doesn't burn.
Soak the remaining bread: When the first batch has nearly finished cooking, place the remaining four slices of bread in the custard to soak, one minute per side.
Cook the second batch: As the first batch of French toast finishes, transfer the pieces to a serving platter. Wipe out the frying pan. Return the pan to the flame, add 1 tablespoon of butter and cook the second batch of French toast as described above.
Slice into thin strips, the size of French fries.
Directions for Strawberry Sauce
Heat puree in saucepan over medium-low heat until simmering.
Add honey and stir until dissolved.
Whisk arrowroot powder into water to make a slurry.
Whisk slurry into puree.
Simmer puree for a few minutes, until it’s slightly thickened.
Remove from heat and cool to serve.