The best bread to use for these French toasts is the typical supermarket loaf, because the slices are rectangular (not square), which makes it easier to fold the bread. It’s best to serve these toasts as you make them, because if they sit, the strawberries will start to make the bread soggy. So make a first batch, and then when people are ready for a second toast, make the second batch.

Total Time: 25 minutes Hands Time: 25 minutes INGREDIENTS 1 cup sliced strawberries (6 ounces), plus extra strawberries for garnish 1 teaspoon granulated sugar 1/2 teaspoon grated orange zest (optional) 2 large eggs 1/2 cup orange juice 1/2 cup milk 1/8 teaspoon salt 8 slices whole-grain bread 4 teaspoons extra-light olive oil 4 teaspoons unsalted butter Confectioners’ sugar, for garnish INSTRUCTIONS 1.In a small bowl, toss the strawberries with the granulated sugar and orange zest (if using). 2.In a shallow bowl, whisk together the eggs, orange juice, milk and salt. Dip a slice of bread in the egg mixture, getting only one side wet. Transfer the bread to a plate and fold in half. Dip and fold 3 more slices. Put 1 generous tablespoon of strawberries inside each piece of folded bread. 3.In large nonstick skillet, heat 2 teaspoons of the olive oil and 2 teaspoons of the butter over medium heat. With a spatula, add the 4 stuffed toasts and cook until they are nicely browned on both sides, 3 to 4 minutes. Use the spatula to tilt the bread up so the fold-side of the toast browns a bit, too. 4.Repeat with the remaining ingredients to assemble and cook 4 more stuffed toasts. 5.Garnish with a fresh strawberry and sprinkle with confectioners’ sugar, if desired. Makes 4 servings.