Pecan Bread Pudding French Toast

This dish is great for breakfast, brunch, or dessert.

2 tablespoons butter

2 1/2 cups heavy whipping cream

3 large eggs, slightly beaten

1/3 cup sugar

1/3 cup finely chopped pecans, toasted

1 teaspoon ground cinnamon

5 cups cubed French bread

8 ounces dried cherries

2 to 4 tablespoons butter

Garnish: cane syrup, toasted pecans, and fresh strawberries

In a large bowl, combine melted butter, cream, egg, sugar, pecans, cinnamon, bread, and cherries. Pour into a lightly greased 9x5-inch loaf pan, pressing lightly to fit into pan. Cover and refrigerate over night.

Let pan stand at room temperature for 30 minutes. Preheat oven to 375℉.

Bake until light golden brown and center is set 40 to 45 minutes. Let cool in pan for 30 minutes. Remove from pan, and slice. In a large skillet melt 2 tablespoons of butter; add bread slices, and cook 1 to 2 minutes per side. Add more butter, as needed, and cook remaining slices. Serve with cane syrup, roasted pecans, and fresh strawberries, if desired.

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