Pecan-coated French Toast With Berry Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.