1. In a small saucepan, heat the preserves and 1/4 cup water over medium heat. 2. Stir in the strawberries and heat for a minute or two and remove from heat. 3. Using a food processor, finely chop the pecans and transfer to a large bowl. 4. In a medium bowl, beat the eggs, milk and vanilla. 5. Add the bread and soak until saturated. 6. In batches, transfer the bread to the pecans, heavily coating each slice. 7. In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat. 8. Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side. 9. Repeat with the remaining butter and bread slices. 10. Serve warm with the raspberry-strawberry sauce. 11. Sift confectioners' sugar over toast. 12. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
