Crunchy Cranberry-Orange French Toast with Strawberry-Basil Topping
strawberries, hulled and quartered
fresh Basil leaves, thinly sliced
Pure Maple Syrup, divided
Original Granola Cereal
(each 3/4 in./2 cm) The Cranberry Orange Bread
Preheat 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.
In 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.
In 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.
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