1 loaf french bread

 6 large eggs

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tsp vanilla essence

pinch salt

 

Moscato Glaze

 

2 cups sugar

1 cup Moscato Wine

2 bananas

1 pint fresh strawberries

 

Preheat your oven to 350 degrees.Take your loaf of french bread and cut it on the bias or diagonally into 1-inch thick slices, set aside.  Crack your eggs, add the cinnamon, nutmeg, salt and vanilla essence.  Beat with a whisk or fork until well blended.  Generously, spray your sheet tray or baking pan with non-stick cooking spray.  Dip your french bread slices in the egg blend, coating both sides of the bread and lay on the baking pan.  Place the pan in the oven and bake for 5 minutes or until the top of the bread is browned.  Flip the slices and brown for an additional 5 minutes. You may toast the slices for 3-4 additional minutes to ensure a nice crust forms.  Set aside.  

 

Wash your fresh strawberries and de-stem them by cutting off the tops, slice in half and set aside.  Peel your bananas and slice into rounds and set aside.  In a medium sauce pan, add the sugar and moscato wine; stir occasionally to dissolve the sugar and keep on medium heat. Simmer for 2-3 minutes to allow the alcohol to evaporate, then add the strawberries and bananas. Simmer for an additional 3-4 minutes stirring occasionally to soften the fruit.  Remove from the heat.  Place 2 french toast slices on your desired plate, spoon your strawberry-banana glaze on top.  Enjoy!