Monday, February 15, 2010

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


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.

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