|
|||||
|
1 pound fresh strawberries, sliced
1/2 cup plus 3 tablespoons sugar 3/4 cup heavy cream 8 ounces cream cheese, room temperature 4 eggs 1/4 cup milk 2 teaspoons ground cinnamon 4 (1 1/2-inch thick) slices stale brioche 3 tablespoons butter 1/2 cup pecans, chopped 1/4 cup brown sugar Special equipment: food processor In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside. In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy. In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.
|
|||||
|
||||
