Notes from the Test Kitchen:
When presented, this looks almost to good to eat! I used raspberries in the Test Kitchen, and my taste buds were very happy. The nut/coconut coating gives you a surprise crunch. Adding a dollop of whipped cream tops this wonderfully!
loaf of thick white bread (texas toast works well)
Dip each slice of bread first in egg mixture, then in nut mixture and place in greased, hot skillet. Cook for a few minutes on each side until golden brown. Sometimes with the thick bread, I even stand them on their sides to brown for a bit.
Whip pint of cream on high until stiff, adding 1 Tbl of sugar towards end of whipping. Set aside 1/2 of the whipped cream in bowl. In remaining 1/2 of whipped cream, if desired, add red food coloring, mix and also set this whipped cream in in fridge until all the french toast is cooked.
In separate bowl, whip cream cheese until smooth and airy. Fold into white 1/2 of whipped cream.
Layer 1 slice of cooked french toast, cream cheese mixture, some of the smashed berries, another slice of the toast, and then a dollop of the pink whipped cream and a little more berries. Yum!