Crunchy Cranberry-Orange French Toast with Strawberry-Basil Topping
Prep Time
Serves
Cooking Mode
1 strawberries, hulled and quartered
8 fresh Basil leaves, thinly sliced
¾ Pure Maple Syrup, divided
¾ Filberts
¾ Original Granola Cereal
2 eggs, beaten
1 milk
¼ butter, divided
8 (each 3/4 in./2 cm) The Cranberry Orange Bread
1 strawberries, hulled and quartered
8 fresh Basil leaves, thinly sliced
¾ Pure Maple Syrup, divided
¾ Filberts
¾ Original Granola Cereal
2 eggs, beaten
1 milk
¼ butter, divided
8 (each 3/4 in./2 cm) The Cranberry Orange Bread
Directions
1Preheat oven to 250°F (120°C). In a bowl, combine strawberries, basil and 1/2 cup (125 mL) maple syrup. Set aside. Using a food processor, coarsely chop filberts and set aside in a shallow bowl. Then coarsely chop granola in food processor and stir into filberts.
2In another shallow bowl, mix eggs, milk and remaining syrup. Soak bread slices one at a time in egg mixture, turning to coat. Then dip each slice in granola-nut mixture, turning to coat and pressing lightly to help mixture stick.
3In a non-stick skillet, heat 1 tbsp (15 mL) butter over medium heat. In batches, place bread in skillet and cook until brown, 4 to 5 min. on each side. Repeat with remaining butter (as needed) and bread, removing cooked slices to a serving platter placed in oven. Serve with strawberry-basil mixture.
Tips
1
On peut trouver des graines de citrouille écalées dans la section des produits en vrac chez IGA et Sobeys. Celles-ci peuvent être remplacées par des graines de tournesol écalées. Si les citrouilles Sugar ne sont pas en saison, utiliser une même quantité de courge musquée.
Disclaimer
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Personal Note
Personal Note
