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Ingredients

4 each Sourdough bread, thick slice, cut in half
3 each Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
2 cup Corn or bran flakes, crushed
1/4 cup Toffee pieces, chopped
Cooking oil or clarified butter as needed
1/2 cup Strawberry Sauce (recipe follows)
1/2 cup Maple syrup
1/2 cup Fresh raspberries
1/2 cup Fresh blueberries or blackberries
1 cup Fresh strawberries, hulled and sliced
1 cup Lightly sweetened whipped cream
Confectioner’s sugar to garnish

Method
Prepare Chef Larry's Strawberry Sauce per recipe, reserve. Prepare Berry Glaze, by combining maple syrup and Chef Larry's Strawberry Sauce in a saucepan. Bring to a simmer over low heat. Remove from heat and add berries, allowing them to steep in the berry maple syrup. Combine eggs, milk, and cinnamon, whisk until well incorporated. Combine crushed corn or bran flakes and toffee bits, mix and reserve.

Heat griddle and add a small amount of cooking oil or butter. Dip bread slices in egg batter and then in corn flake / toffee mixture and place on griddle. Cook until golden brown on both slices. Place on warm serving plates and top with Berry Maple Glaze. Garnish with whipped cream, mint and fanned strawberries. Dust with Confectioner’s sugar and serve.

Makes 4 Servings

Chef Larry's Strawberry Sauce
Ingredients

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 tblspn. Sugar
squeeze Fresh lemon juice

Method
Place strawberries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use.

Makes 1 Cup