Crunchy cranberry-orange french toast with strawberry-basil topping
- 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 the 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 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.