Cornmeal-Crusted French Toast With Strawberry Butter

STRAWBERRY BUTTER: In a food processor or blender, puree the strawberries and orange juice. Add the sugar and process to combine. Add the butter in bits until mixture is combined. Mixture will appear curdled but will smooth out. Pack the butter into ramekins or crocks and refrigerate for at least 30 minutes.

FRENCH TOAST: Place cornmeal in a shallow bowl. Whisk together the eggs and buttermilk.

Heat the butter and oil in a large skillet until the butter is melted and foamy.

Dip each slice of bread into egg mixture, then into the cornmeal and cook over medium heat until lightly browned on both sides, 1 1/2 to 2 minutes per side.

Serve warm with the strawberry butter and fresh strawberry garnish.

Recipe Source: "Morning Glories" by Donna Leahy