French Toast with Caramelized Pecans, Strawberries and Cream
- 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
DirectionsWatch how to make this recipe.
In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
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.
Recipe courtesy of Sunny Anderson
Recipe courtesy of Anne Burrell
Recipe courtesy of Dave Lieberman