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STRAWBERRY FRENCH TOAST/STRAWBERRY SYRUP

THIS IS GREAT FOR BREAKFAST OR BRUNCH.





List of Ingredients



• 5 SLICES ITALIAN BREAD CUT 1" THICK
  
• 3 LARGE EGGS
  
• 1 1/2 CUPS MILK
  
• 1/2 TEASPOON NUTMEG, OPTIONAL
  
• 1 TEASPOON VANILLA
  
• 1/2 CUP PACKED DARK BROWN SUGAR
  
• 1/2 CUP CHOPPED PECANS
  
• 2 TABLESPOONS PLUS 1 TEASPOON BUTTER
  
• 1/4 TEASPOON SALT
  
• 1 CUP SLICED STRAWBERRIES
  
• STRAWBERRY SYRUP:
  
• 1 CUP SLICED STRAWBERRIES
  
• 1/2 CUP PURE MAPLE SYRUP
  
• 1 TABLESPOON LEMON JUICE
  






Instructions



1. THE DAY BEFORE SERVING:
   
2. GREASE A 9 X 11" BAKING PAN.
   
3. LAY SLICES OF BREAD IN PAN.
   
4. 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.
   
5. PREHEAT OVEN TO 350°. TOAST PECANS FOR 5 TO 7 MINUTES. TOSS NUTS WITH 1 TEASPOON OF BUTTER AND SALT.
   
6. INCREASE OVEN TEMPERATURE TO 400°. ARRANGE PECANS AND STRAWBERRIES ON TOP OF BREAD IN PAN.
   
7. HEAT 2 TABLESPOONS OF BUTTER AND REST OF BROWN SUGAR IN A PAN. WHEN MELTED, POUR OVER BREAD AND BAKE FOR 20 MINUTES OR UNTIL BUBBLY. SERVE WITH STRAWBERRY SYRUP
   
8. HEAT STRAWBERRIES AND SYRUP IN A SMALL SAUCEPAN FOR ABOUT 3 MINUTES. DRAIN THROUGH A SIEVE INTO A HEAT PROOF CONTAINER. USING A WOODEN SPOON, GENTLY PUSH STRAWBERRIES TO GET ALL OF THE JUICE IN THE CONTAINER STIR IN LEMON JUICE AND MIX WELL.