French Toast w/Strawberries & Pecans

Since this is a Sunday post and since I’m pining for a recent fun and necessary visit from my friend Christina, I thought I’d post the Strawberry and Pecans French Toast recipe we concocted two weeks ago.  The first morning Christina was in town, I asked her, “What do you want to make you for breakfast?! Remember, I can make ANYTHING.  Seriously, ANYTHING.”

She thought for a while and didn’t really know.  I think she was interested in hearing her options.

So, I suggested, “waffles?”  No glitter in her eyes. “An Omelette?” Still no glitter.  “French Toast?!”  “YES!!” She screamed.

The answer was just about as easy as this recipe.

This traditional french toast gets its “pizazz” if you will from a flavorful combination of ingredients in the wet mixture portion of the meal.  Topped with summery fresh strawberries and recently shelled pecans, this isn’t your mother’s french toast, it’s the french toast of a queen.  I also want to give Christina major photo credit shout outs as she is completely responsible for the picture you see here.  I was photographing the dish (as I do), but without syrup.  Unhappy with our results, Christina suggested we add syrup.  Once we did, the pictures came alive! Many thanks to Christina, her help in the kitchen, and her photographing prowesses.

French Toast w/Strawberries & Pecans

This recipe comes from nowhere in particular, but is a basic french toast recipe jazzed up with strawberries and pecans.  Feeds two.

Ingredients:

*4 slices of bread

* 1/2 cup whipping cream

* 1/2 cup skim milk

* 1 teaspoon vanilla, or almond extract

* 1 teaspoon cinnamon

* 1 cup strawberries, de-stemmed and quartered

* 1/2 cup pecans

* Maine maple syrup, to taste

1.) Beat egg with cream, milk, vanilla, and cinnamon.

2.) Warm a non-stick skillet on medium high and grease down with non-stick cooking spray (butter is always better, but if you’re looking to cut calories, non-stick works just as well).

3.) Coat both sides of the whole wheat bread in the wet mixture and place on skillet.  Cook until both sides are gold brown.

4.) Plate and serve with pecans (or candied pecans) and strawberries.   Add maple syrup as you see fit.

Enjoy! Makes 2 servings!

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