A delightful twist on classic French toast, featuring a nutty crust and a vibrant berry compote.
In a small saucepan, combine the strawberries, raspberries, honey, and water.
Simmer the mixture gently to avoid burning the honey.
Cook over medium heat until the berries release their juices and the mixture thickens slightly.
Stir occasionally to prevent sticking.
In a mixing bowl, whisk together the eggs, milk, and vanilla extract.
Ensure the mixture is well combined for even coating.
Dip each slice of bread into the egg mixture, ensuring both sides are coated.
Let the bread soak briefly to absorb the mixture.
Press the soaked bread slices into the chopped pecans, coating both sides.
Press gently to ensure the nuts adhere well.
Heat butter in a skillet over medium heat.
Use a non-stick skillet for easier cooking.
Cook the nut-coated bread slices in the skillet until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Serve the French toast warm, topped with the berry compote and a dusting of powdered sugar.
Serve immediately for the best texture and flavor.
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