Strawberries and Cream French Toast

½ C chopped pecans
¼ C brown sugar
6 Tbsp butter, divided
(I doubled the pecans, brown sugar, and butter to make 1 Cup of sugared pecans)

6 (2” wide) slices challah or brioche bread: We used 12 slices of Texas Toast)
4 oz. cream cheese, softened
4 oz. Mascarpone cheese
2 Tbsp powdered sugar
6-8 large strawberries
1 C buttermilk
3 large eggs
1 level Tbsp white sugar
¼ tsp nutmeg
¼ tsp cinnamon
1/8 tsp salt
½ tsp lemon zest (we put in a little more)

Heat brown sugar and 2 tablespoons of butter in a skillet over medium heat (4 Tbsp. if doubling). Stir until sugar has melted and and pecans. Stir until pecans are coated and sticky. Set aside on parchment paper.

If using challah or brioche bread, slice through the middle stopping at opposite edge to create a single hinged piece like a clam shell. Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each creating a thick layer of cream. If using Texas Toast, spread cream cheese mixture onto six of the slices.

Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Melt 2 tablespoons (or more) butter on the electric griddle. Dip the unspread side of the Texas toast into the egg mixture. Place on griddle and layer with slightly overlapping strawberries. Sprinkle with a small amount of the pecans. Dip another plain piece of Texas Toast in the egg mixture and top the strawberries and pecans with this piece, egg side up. Fry until golden on both sides (flip carefully). Serve with powdered sugar, additional pecans and strawberries for garnish.