French Toast Napoleon with Strawberries
2 cups - French Toast Batter*
1/4 cup - Butter, melted or Canola Oil
3 cups - Sliced Strawberries, (room temperature) tossed with a little sugar
2 cups - Whipped Cream
1/2 cup - Glazed Pecans**
1 Tbls. - Powered 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 little 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 of the 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 some powered sugar on top and all around the plate. Serve warm maple syrup on the side.
French Toast Batter
4 - Eggs
1 cup - Half and half (or milk)
1 Tbls - Vanilla
2 Tbls - Sugar
3/4 tsp - Cinnamon
Put all ingredients into a blender and blend for a few seconds or until smooth.
This is enough batter for two servings of French Toast (6 slices).