Strawberry-Filled French Toast with Caramel and Pecans

Strawberry-Filled French Toast with Caramel and PecansRecipe
Randy Mayor


8 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Caloriesfromfat 18 %
Fat 6.7 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 1.5 g
Protein 11.9 g
Carbohydrate 55.2 g
Fiber 1.6 g
Cholesterol 58 mg
Iron 2 mg
Sodium 453 mg
Calcium 164 mg


1/2 cup granulated sugar
3 tablespoons water
1 tablespoon butter
1/2 cup evaporated fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
French Toast:
Cooking spray
1 (12-ounce) loaf French bread, cut into 16 (1/4-inch-thick) slices
1/2 cup strawberry preserves
2 cups fat-free milk
3/4 cup egg substitute
1 tablespoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large eggs
3 tablespoons chopped pecans
2 tablespoons powdered sugar


To prepare sauce, combine granulated sugar and water in a medium, heavy saucepan. Cook over medium-low heat 3 minutes or until the sugar dissolves. Cover and cook over medium heat 1 minute. Uncover and cook 5 minutes or until light golden (do not stir).

Remove from heat, and let stand 1 minute. Add butter; stir until melted. Add evaporated milk; stir constantly. Place pan over medium heat; cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.

To prepare French toast, pour sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange 8 bread slices in dish. Spread preserves evenly over bread; top with remaining bread.

Combine fat-free milk and next 6 ingredients (through eggs). Pour milk mixture over bread; sprinkle with pecans.

Preheat oven to 350°.

Bake, uncovered, at 350° for 35 minutes or until top is golden. Let cool 5 minutes. Sprinkle with powdered sugar.


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