Crunchy cranberry-orange french toast with strawberry-basil topping

Step 1

Preheat oven to 250°F (120°C).

Step 2

In a bowl, combine strawberries, basil and 1⁄2 cup (125 mL) maple syrup.

Step 3

Set aside.

Step 4

Using a food processor, coarsely chop filberts and set aside in a shallow bowl.

Step 5

Then coarsely chop granola in the food processor and stir into filberts.

Step 6

In another shallow bowl, mix eggs, milk and remaining syrup.

Step 7

Soak bread slices one at a time in egg mixture, turning to coat.

Step 8

Then dip each slice in granola-nut mixture, turning to coat and pressing lightly to help mixture stick.

Step 9

In a non-stick skillet, heat 15 ml (1 tbsp.) butter over medium heat.

Step 10

In batches, place bread in skillet and cook until brown, 4 to 5 min. on each side.

Step 11

Repeat with remaining butter (as needed) and bread, removing cooked slices to a serving platter in oven.

Step 12

Serve with strawberry-basil mixture.