Pecan-Coated French Toast With Berry Sauce

Total Time
Prep 15 mins
Cook 25 mins

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 Nutrition


  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.
Most Helpful

Now, I ask you (actually, I'm telling you!), how much better can a breakfast be than when eating this ABSOLUTELY GREAT FRENCH TOAST! Definitely a keeper, especially for when those special guests wake up in the morning! Thanks so much for a great recipe! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike July 15, 2008

I made this for breakfast this morning and it was a big hit with my family. It's one of the best recipes for French toast we've ever had. It is going to be made again and would be great for company.

potions April 13, 2008

"I think this is the best french toast I've ever had," said my husband. It was really good and not hard to make at all. I used Smucker's all-fruit (or whatever they call theirs) and because I wanted to see how far they would go before grinding them all up, I only used 1 1/2 cups of pecans. That was just enough for 12 pieces of baguette bread cut a little diagonally. I should have halved the egg/milk mixture too. Oh well, now I know for *next* time! :) The amount of sauce was perfect for 12 baguette slices. Thanks! Reviewed for Please Review My Recipe tag.

mliss29 March 24, 2008