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Angel Sweet® French Toast

SUNSET® and Nikki Dinki are shaking up your weekend breakfast! Angel Sweet® tomatoes and strawberries complement the creamy maple icing to create the perfect brunch.


Serves 4


1 cup Angel Sweet® Tomatoes, quartered
1 cup strawberries, quartered
2 tsp sugar
1 cup half and half
3 large eggs
2 tbsp honey
1 tsp cinnamon
Pinch of nutmeg
½ tsp kosher salt
8¾ inch slices of challah or white bread
1 tbsp unsalted butter

Maple Cream Cheese Icing:

2 tablespoon unsalted butter, room temp
2oz cream cheese, room temp
⅓ cup powdered sugar
2 tablespoon maple syrup
¼ teaspoon vanilla extract


Maple Cream Cheese Icing:
Combine all ingredients until a smooth, creamy texture. Set aside.

French Toast
In a medium bowl, toss the tomatoes, strawberries and sugar, and then set aside.
In a large bowl, whisk together the half and half, eggs, honey, cinnamon, nutmeg and salt until well combined. Place slices of bread in the custard mixture and let soak for at least 2 minutes.
While bread soaks, heat a large skillet or griddle pan over medium-low heat. Add the butter to the pan, distributing it evenly.
Add the soaked bread to the pan and cook until golden brown on both sides, 2-3 minutes per side. Serve topped with tomatoes and strawberries and the maple cream cheese icing.