Sharon Locey's Strawberry French Toast

3 eggs
3 Tbsp strawberry preserves
3/4 c half and half
8 slices French bread sliced ½ inch thick
1 quart (4 c) fresh strawberries, cleaned and sliced
powdered sugar
almonds slivered and toasted.

Strawberry Butter
1/3 c strawberry preserves
4 Tbsp butter softened

Combine and beat eggs, preserves and half and half. Layer bread one slice deep in a 9 x 13 glass baking dish. Pour egg mixture over the bread until all of it is covered. Cover dish and refrigerate over night.

To make strawberry butter, blend preserves and butter in a food processor until fluffy. Fry bread on a buttered medium-hot griddle. After turning to cook the other side, generously cover the browned side with strawberry butter. To serve, place two slices of French toast on each plate; top with strawberries and almonds. Dust with powdered sugar. Serves 4