We have come to the end of our visit to Reno series. I decided to save the sweetest dish for last. We ended our visit to Reno with some AMAZING french toast, fruit salad and some tasty mimosas. Let’s start with the french toast.

Y from She Suggest…adapted her recipe of the Honey Bun French Toast from the Joy of Cooking All About Breakfast & Brunch cookbook.

The ingredients you’ll need:
3 tbsp of honey
4 tbsp of butter
1 cup chopped pecans
4 large eggs
2/3 cup of apple cider
2 tbsp (or more) of cinnamon
dash of vanilla
dash of all spice (or nutmeg)
bread slices

To prepare the french toast:
Preheat oven to 400.
Melt 4 tablespoons of butter with 3 tablespoons of honey in a baking dish until butter has melted and honey starts to bubble. Remove from stove and add 1 cup chopped pecans. Return to oven for a minute if you like your pecans extra cooked, if not just let stand until you put in the bread.
In a separate bowl mix 4 large eggs, 2/3 cup apple cider, 2 tablespoons (or more) of cinnamon, a dash of vanilla and a dash of all spice (or nutmeg). Add bread slices (with or without crust) one or two at a time. Turn them in the mixture until thoroughly saturated but not falling apart. Arrange the soaked bread over the nuts and bake until golden brown (it’s supposed to take 15-20 minutes but because of altitude ours take longer). So adjust according to your location. Y likes to flip hers after a while to give both sides the pecan coating.

The french toast was served with a delicious fruit salad made of watermelon, strawberries, cantaloupe and mint.

Of course no breakfast is complete without tasty mimosas. Other than the normal champagne and orange juice, we got little frozen raspberries in our flutes. It was delish.

Start your Sunday off right…with delicious french toast and fruit salad.

It was a great Sunday morning!