Raspberries & Pecans French Toast

Wake the house up with this decadent Raspberry Pecan French Toast! Soaked in an egg and cream mixture, filled with pecans, raspberries, and a hint of cinnamon. It bakes up fluffy and delicious.

Raspberry & Pecan French Toast

Cedar Oak Farms
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • 1 cup fresh raspberries
  • 1 cup sugar + 1/3 cup
  • 1/2 cup chopped pecans
  • teaspoons cinnamon
  • 8 eggs
  • 3 cups of half-and-half
  • 1 teaspoon vanilla
  • 12 – 14 slices day old bread

Instructions
 

  • In a medium bowl mix the raspberries with the 1 cup sugar add the pecans. Mix well and set aside.
  • In a large bowl whisk together 1/3 cup sugar, cinnamon, and eggs. Stir in half-and-half and vanilla.
  • Grease a 13 x 9-inch baking pan with cooking spray. Layer the pan with thick slices of day-old bread. Any bread you have on hand and need to use up is good. I am using French bread in this recipe.
  • Pour the egg mixture evenly over bread gently lifting the sides to let the bread soak up all the egg mixture. You want all this pooled egg mixture to soak into the bread and absorb all those wonderful flavors.
  • Turn the bread once or twice and let sit about 20 – 30 minutes until there is no more liquid on the bottom of the pan. You can refrigerator overnight as well.
  • Gently spoon the raspberry and pecan mixture over the top of the bread. I only use the sugar that glazed over the berries and discard the rest.
  • Place in a preheated 375°F oven and bake for 20 minutes.
  • Serve with your favorite maple syrup or drizzle a powdered sugar glaze over the top.
Keyword Bread

Cedar Oak Farmhand Breakfast

Bits of fried chicken served over a fried egg and wilted kale salad sautéed in a garlic confit and chili oil with waffle squares on the side served as “toast”.

Cedar Oak Farmhand Breakfast

Cedar Oak Farms
Course Breakfast
Cuisine American

Ingredients
  

Fried Chicken Strips

  • 2 organic chicken breast (boneless, skinless)
  • 1 tablespoon COFarms Smoked Sea Salt Seasoning
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil for frying
  • 1 cup flour
  • 1/2 cup buttermilk

Eggs

  • Handful Fresh Washed Kale
  • 1/4 cup onion (chopped)
  • 3 tablespoons olive oil
  • 1/4 lemon
  • 2 – 3 cloves garlic (minced)
  • Pepper to taste
  • 4 eggs
  • Garlic confit

Instructions
 

  • Cut the chicken breast into strips. Sprinkle with the Smoked Sea Salt and black pepper. Sea set aside.
  • Preheat 1″ of oil in a heavy pan to 325 degrees F.
  • Place the flour in an 8” square baking pan. Pour the buttermilk into a bowl large.
  • Lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly. Gently place into the hot oil working in batches.
  • Cook until golden brown, about 5 to 10 minutes. Remove from oil and drain on paper towels.
  • Cut the kale strips. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic to the skillet and sauté until they are slightly browned about 5 minutes.
  • Add the kale and sauté for another minute or two. Season with pepper. Remove from heat, cover with the lid, and keep warm until ready to serve.
  • Fry the eggs in some garlic confit.
  • Squeeze the juice from the lemon over the top of the kale and stir.
  • Assemble and Serve immediately.
Keyword Chicken & Poultry, Eggs, Smoked Sea Salt