Instructions:

  1. In a medium sauté pan, heat your sugar until it is completely turns to syrup, take off the heat and add your almonds. Stir with a wooden spoon and spread on a sheet pan with a piece of parchment. Let cool at room temperature, not in the fridge.
  2. Slice the strawberries and place in a small bowl with your raspberries, and marinate with 1 tsp. full of vanilla and about 2 tbsp of maple syrup. In a medium sauté pan, sauté your fruit for about 5 minutes to incorporate the flavors, take off heat and let cool in the fridge.
  3. In a large bowl combine your cream, eggs, cinnamon, the rest of the vanilla and whisk until well blended.
  4. Heat an iron skillet pan on medium – high heat
  5. With a serrated knife, cut the bread about 1 1/2 inches thick, and then cut a 2 inch hole lengthwise along the side of the bread with a pairing knife, from the middle of the top crust towards the bottom of the breads crust creating a pocket in the middle of the slice of bread.  Stuff the bread with the berry mix and then submerge 1 piece of bread into the egg and cream mixture, for about 30 seconds.  In the heated skillet pour in about 1 tbsp of canola oil and then carefully place the bread in the heated skillet, cook for about 2 minutes on each side or until golden brown (being sure to not burn the bread). Repeat with the remaining pieces of bread. Place the French toast on a plate, drizzle the maple syrup or a dusting of icing sugar, crumble the brittle on top and enjoy.

Tips:

  • * If using frozen fruit, partially thawing, removing excess fruit juice. You can also use a combination of 4 cups equivalence of mixed berries. You want some juice for soaking into bread to flavor but too much makes entre soggy.
  • Additional filling options:  3 cups pear or raspberry and 1 cup Brie cheese; 3 cups blueberries, additional 1/4 tsp cinnamon and 1 cup ricotta cheese; peaches marinated with 1/2 tsp cinnamon. All are then marinated with 2 tbsp. of brown/white  sugar or maple syrup as in above recipe.
  • Consider using cast iron pans for 2 reasons; Cast iron cookware leaches small amounts of iron into food, so you get a little extra iron each time you use it, it circulates the heat evenly, and it can also with stand a high heat with out burning any harmful chemical into the food.

Diabetic Options:

Toast nuts without sugar, use splenda to taste with fruit and gently crush berries to mix juices and sweetener when marinating. Use sugar free syrup for topping.