Post by Baking_Bud on Nov 22, 2002 14:28:00 GMT -6
Nice to prepare and serve when company comes to visit, as you can start it the night before!
Strawberry French Toast with Strawberry Syrup
5-1 inch slices of Italian bread
3 large eggs
1-1/2 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup dark brown sugar
1/2 cup chopped pecans
2- 1/2 tablespoons of butter
1/4 teaspoon salt
1 cup sliced strawberries
For Syrup:
1 cup sliced strawberries
1/2 cup pure maple syrup
1 tablespoon lemon juice
Directions: The day before serving: Grease a 9- by 11-inch pan. Lay slices of the bread in the pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day.
Preheat oven to 350 degrees F. Toast pecans for 5 to 7 minutes. Toss nuts with 1 teaspoon of butter and salt.
Increase the oven temperature to 400 degrees F. Decoratively arrange pecans and strawberries on top of the bread in the pan.
Heat 2 tablespoons of the butter and rest the of the brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly.
Syrup:
Heat strawberries and syrup in a small saucepan for about 3 minutes. Drain through sieve into a heat proof container. Using a wooden spoon, gently push on strawberries to get all of the juice in the container. Stir in the lemon juice.
Note: Blueberries can be used instead of strawberries. Either way is good!
Strawberry French Toast with Strawberry Syrup
5-1 inch slices of Italian bread
3 large eggs
1-1/2 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup dark brown sugar
1/2 cup chopped pecans
2- 1/2 tablespoons of butter
1/4 teaspoon salt
1 cup sliced strawberries
For Syrup:
1 cup sliced strawberries
1/2 cup pure maple syrup
1 tablespoon lemon juice
Directions: The day before serving: Grease a 9- by 11-inch pan. Lay slices of the bread in the pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day.
Preheat oven to 350 degrees F. Toast pecans for 5 to 7 minutes. Toss nuts with 1 teaspoon of butter and salt.
Increase the oven temperature to 400 degrees F. Decoratively arrange pecans and strawberries on top of the bread in the pan.
Heat 2 tablespoons of the butter and rest the of the brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly.
Syrup:
Heat strawberries and syrup in a small saucepan for about 3 minutes. Drain through sieve into a heat proof container. Using a wooden spoon, gently push on strawberries to get all of the juice in the container. Stir in the lemon juice.
Note: Blueberries can be used instead of strawberries. Either way is good!