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  • Crunchy cranberry-orange french toast with strawberry-basil topping
Crunchy cranberry-orange french toast with strawberry-basil topping

Crunchy cranberry-orange french toast with strawberry-basil topping

Desserts | Easy | 40 minutes
Desserts
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 330
  • Lipides 15 g 0 %
    • Saturated fat  6 g
    • ++ Trans fat 0 g 0 %
  • Cholesterol 60 mg
  • Sodium  160 mg 0 %
  • Carbohydrate 40 g 0 %
    • Fibre  5 g 0 %
    • Sugars  22 g
  • Protein 7 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 250°F (120°C). In a bowl, combine strawberries, basil and 1⁄2 cup (125 mL) maple syrup. Set aside.
  2. Using a food processor, coarsely chop filberts and set aside in a shallow bowl. Then coarsely chop granola in the food processor and stir into filberts.
  3. 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.
  4. In a non-stick skillet, heat 15 ml (1 tbsp.) 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 in oven. Serve with strawberry-basil mixture.

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