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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, heat the preserves and 1/4 cup water over medium heat. | 2. Stir in the strawberries and heat for a minute or two and remove from heat. | 3. Using a food processor, finely chop the pecans and transfer to a large bowl. | 4. In a medium bowl, beat the eggs, milk and vanilla. | 5. Add the bread and soak until saturated. | 6. In batches, transfer the bread to the pecans, heavily coating each slice. | 7. In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat. | 8. Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side. | 9. Repeat with the remaining butter and bread slices. | 10. Serve warm with the raspberry-strawberry sauce. | 11. Sift confectioners' sugar over toast. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raspberry preserve	1/2	cup	seedless	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
strawberry	1	cup	sliced	48.64	11.6736	1.0184	0.456
pecan	3	cups	chopped	859.04	160.99200000000002	17.68	18.096
egg	4			286.0	1.44	25.12	19.02
milk	2	cups		297.68	23.3264	15.372	15.9576
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
french bread	8	slices		3024.64	576.9056	119.54	26.9104
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.