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Fruited French Toast

Served with Warm Homemade Syrup


Strawberry French Toast

Fruited French Toast is one of the prettiest breakfasts you can serve.

Carroll Pellegrinelli
2 foot loaf of French bread
3 large eggs
1-1/2 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup dark brown sugar, divided
1/2 cup chopped pecans
2 tablespoons, plus 1 tablespoon butter, divided
1/2 teaspoon salt
1 cup fruit*
Basic Fruit Syrup or Maple-Based Fruit Syrup

The day before serving: Grease a 9- by 11-inch pan. Cut 1-inch slices in bread. Lay as many in a single layer as fits in 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. In a sided-pan, toast pecans for 5 to 7 minutes. Toss nuts with 1 tablespoon of butter and salt.

Increase oven temperature to 400 degrees F. Decoratively arrange pecans and fruit on top of bread in pan.

Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly.

*Fruit - It all depends on what looks good in the produce section and your imagination. One of our favorite fruits by itself is sliced strawberries and our favorite combination is mango and blackberry. You could also try blueberries, cherries, chunked pineapple and on and on. It's your choice.

Mango French Toast

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