Sunday Morning Breakfast: Oven Baked French Toast

Oven Baked French Toast made with Challah Bread from Whole Foods.
1 LG Loaf of Challah cut into thick slices
Pre head oven to 400 Deg

PT 1:
1 LG Baking Dish
4 T of Butter
2 T of Grade A Maple Syrup
2 T of Honey
Put dish into oven with butter, honey, and syrup until butter melts and honey/syrup is bubbly.
remove from oven and mix together and add
1 C of chopped pecans or walnuts

PT 2:
mix is shallow pan, but large enough to dip bread into:
2 LG Eggs
2 Egg whites/egg beaters
1/4 C of Apple Juice
1 t of nutmeg
1 T of Cinnamon
Dip each slice of bread into mix until soggy, and then place into warm buttery-syrup mix

PT 3:
1 Egg
1/4 C Milk
1 T of Cinnamon
mix together and top bread mixture
sprinkle on 1/2 C of pecans/walnuts

Bake in oven at 400 deg for 20m

Hot Strawberry Topping
1 lb container of strawberries,
clean, quarter, and cut off stems
1/4 C of Vanilla Sugar (or regular white sugar)
the juice from 1 lemon
1 t of Vanilla
1 t of Cognac
Stir
remove 1/2 mixture and place on stove top in small sauce pan, add an additional 1/2 C of sugar and 2 T of water.
Heat until mixture is thick and strawberries are soft.
place warm mixture in blender and puree
the mix will be light pink
add back to sauce pan (but do not heat yet)
add the rest of the strawberries
and mix together, add sugar to sweeten if needed.
reheat through for a min or two once the french toast is done.
serve.