12 (1 1/2-inch-thick) slices challah bread or soft Italian style bread
Medium or dark amber maple syrup to pass at table
1 large navel orange, peeled and chopped
1/2 pint of blueberries, raspberries, and blackberries
2 tablespoons sugar
1/4 cup orange liqueur, such as Grand Marnier
Instructions
Preheat oven to 350°F. Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes. Preheat a large nonstick skillet over medium heat.
In a shallow dish, beat together with a wire whisk- eggs, half-and-half, vanilla, salt, nutmeg and cinnamon. In a second shallow dish combine flakes and nuts.
Add two tablespoons butter to warm skillet. Place a cookie sheet lined with foil, for easy clean up, near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices two minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve. Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave for 15 seconds on high. Serve with syrup and berry toppings.
Originally Submitted
12/29/2009
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