Pecan-Coated French Toast With Berry Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Finely-chopped pecans coat thick slices of challah or French bread and it is all topped with a delicious raspberry-strawberry sauce. It's like eating dessert for breakfast! Yummy! So easy to make and tastes great. Made for RSC #11 contest. Ingredients:
1/2 cup seedless raspberry preserves |
1/4 cup water |
1 cup fresh strawberries (or frozen strawberries, sliced) |
3 cups pecans, very finely chopped |
4 large eggs (or eggs substitute) |
2 cups milk (whole or 2%) |
2 teaspoons vanilla |
8 slices french bread (1-inch thick slices) or 8 slices challah (1-inch thick slices) |
5 tablespoons unsalted butter |
confectioners' sugar, for dusting |
Directions:
1. In a small saucepan, heat the preserves and 1/4 cup water over medium heat.
2. Stir in the strawberries and heat for a minute or two and remove from heat.
3. Using a food processor, finely chop the pecans and transfer to a large bowl.
4. In a medium bowl, beat the eggs, milk and vanilla.
5. Add the bread and soak until saturated.
6. In batches, transfer the bread to the pecans, heavily coating each slice.
7. In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat.
8. Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side.
9. Repeat with the remaining butter and bread slices.
10. Serve warm with the raspberry-strawberry sauce.
11. Sift confectioners' sugar over toast.
12. Serve immediately.
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