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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photo by mliss29 photo by mliss29
photo by mliss29
photo by CulinaryExplorer photo by CulinaryExplorer
photo by Cuistot photo by Cuistot
photo by Baby Kato photo by Baby Kato
Ready In:
40mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • In a small saucepan, heat the preserves and 1/4 cup water over medium heat.
  • Stir in the strawberries and heat for a minute or two and remove from heat.
  • Using a food processor, finely chop the pecans and transfer to a large bowl.
  • In a medium bowl, beat the eggs, milk and vanilla.
  • Add the bread and soak until saturated.
  • In batches, transfer the bread to the pecans, heavily coating each slice.
  • In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat.
  • Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side.
  • Repeat with the remaining butter and bread slices.
  • Serve warm with the raspberry-strawberry sauce.
  • Sift confectioners' sugar over toast.
  • Serve immediately.

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Reviews

  1. 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]
     
  2. 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.
     
  3. "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.
     
  4. This was a fantastic french toast. I loved the little crunch from the nuts as well as the flavor they added, and also the sweet but not too sweet berry sauce. I only wish the sauce was a bit thicker maybe, though the toast does a good job of soaking it up. I did find that the nuts tried to burn as someone else mentioned so our toast didn't get as done as we may have normally liked, but it was still great. Would be a great brunch or romantic meal for two.
     
  5. This was REALLY good. The pecans really add a whole new dimension and the sauce is easy and not overly sweet. I did have a hard time getting it to cook through without burning the pecans, which maybe because they were fairly thick slices. I think next time I'll just coat the bread rather than soak it. I plan to try it in the oven next time to see if I can spend a little less time in the kitchen ;) This will likely go into the rotation of Sunday morning breakfasts.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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