Pecan and fruit French toast

Today I am obviously in a cooking frame of mind. Recycled the last of the spaghetti sauce into a dish of pasta with black olives, whipped out three loaves of cinnamon raisin bread this afternoon and now-- despite my original plan of a hearty baked oatmeal with Morningstar vegetarian sausages-- I am trying my hand at pecan-crusted French toast. It is a total experiment, so it will be fabulous...

Or gross.

Or maybe merely edible.

I started by slicing a loaf of my homemade cinnamon raisin bread into pieces. I made a French roast 'batter' of soy milk, two eggs, a drop of vanilla, a too-large gulp of heavy cream. Fried these up in my skillet with too much butter.

Then I lined them in Pyrex dishes, greased with butter.

I made a water-sugar syrup, which you can replicate using the one I use for tart tartine. What that was boiling heartily and started to condense, I added a handful of frozen berries. After they bubbled a while, I added six chopped prunes. (yes, I'm running out of fruit.)

Now after that bubbles a while I added chopped pecans, I think it was 2 cups worth. I stirred and stirred and then started layering it on top of the French toast. When the piles of pecans finished, I sprinkled them with brown sugar and put them in the oven at 350 for 30 minutes.

They look good. Smell good. Taste of the sauce is good. So, we'll see.