French Toast Napoleon
- French Toast Batter:
- 4 eggs
- 1 cup half and half (or milk)
- 1 tablespoon vanilla
- 2 tablespoon sugar
- 3/4 tsp. cinnamon
- Put all ingredients into a blender and blend together for a few
- seconds or until smooth.
- French toast
- 2 cups French Toast Batter (see below)
- 6 slices egg bread or Challah bread
- 1/4 cup melted butter
- 3 cups strawberries, sliced and tossed with a little sugar
- 2 cups whipped cream
- 1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
- 1 tablespoon powdered sugar
- Maple syrup, heated
Dip the egg bread in French Toast Batter. Gently squeeze the bread
slices in several different spots (especially near the edge/crust)
to help absorb the batter. Allow the batter to absorb into the
bread while it rests for 10 minutes.
Drizzle melted butter onto a pancake grill or large sauté pan.
Place the soaked egg bread onto the oiled grill and cook until
golden brown on both top and bottom (approx. 4 minutes per side).
When the French toast is done, place one slice on the plate. Using
a large spoon, sprinkle a some of the sliced strawberries over the
top of the French toast, making sure to spread it close to the
edge, all the way around. Place the second piece of French toast on
top of the first and sprinkle more sliced strawberries over the
bread, again, making sure to spread it close to the edge, all the
way around. Place the last piece of French toast on top of the
others. Sprinkle a little more sliced strawberries on top of the
bread, but this time with a little more in the center and allowing
some of the strawberries to fall randomly onto the plate around the
French toast. You can also drizzle a little juice around the edge
of the French toast. Repeat this procedure with the second plate.
Garnish the French toast with some whipped cream and the glazed
pecans. Sprinkle powdered sugar on top and all around the plate.
Serve warm maple syrup on the side.