Ingredients
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1/2 cup seedless raspberry preserves
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1/4 cup water
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1 cup fresh strawberries (or frozen strawberries, sliced)
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3 cups pecans, very finely chopped
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4 large eggs (or eggs substitute)
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2 cups milk (whole or 2%)
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2 teaspoons vanilla
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8 slices French bread (1-inch thick slices) or 8 slices challah (1-inch thick slices)
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5 tablespoons unsalted butter
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confectioners' sugar, for dusting
Instructions
- In a small saucepan, heat the preserves and 1/4 cup water over medium heat.
- Stir in the strawberries and heat for a minute or two and remove from heat.
- Using a food processor, finely chop the pecans and transfer to a large bowl.
- In a medium bowl, beat the eggs, milk and vanilla.
- Add the bread and soak until saturated.
- In batches, transfer the bread to the pecans, heavily coating each slice.
- In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat.
- Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side.
- Repeat with the remaining butter and bread slices.
- Serve warm with the raspberry-strawberry sauce.
- Sift confectioners' sugar over toast.
- Serve immediately.