1/4 Photos of Pecan-Coated French Toast With Berry Sauce
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.
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- 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
- 1In a small saucepan, heat the preserves and 1/4 cup water over medium heat.
- 2Stir in the strawberries and heat for a minute or two and remove from heat.
- 3Using a food processor, finely chop the pecans and transfer to a large bowl.
- 4In a medium bowl, beat the eggs, milk and vanilla.
- 5Add the bread and soak until saturated.
- 6In batches, transfer the bread to the pecans, heavily coating each slice.
- 7In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat.
- 8Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side.
- 9Repeat with the remaining butter and bread slices.
- 10Serve warm with the raspberry-strawberry sauce.
- 11Sift confectioners' sugar over toast.
- 12Serve immediately.
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Nutritional Facts for Pecan-Coated French Toast With Berry Sauce
Serving Size: 1 (246 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 661.6
- Calories from Fat 389
- Total Fat 43.3 g
- Saturated Fat 9.6 g
- Cholesterol 133.3 mg
- Sodium 462.4 mg
- Total Carbohydrate 57.2 g
- Dietary Fiber 6.4 g
- Sugars 12.6 g
- Protein 14.8 g