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Place the strawberries in a medium saucepot. Add the prickly pear juice and sugar and cook over medium heat until the mixture reduces and begins to thicken, about 20 minutes, stirring occasionally. Be sure to watch for scorching, especially on the sides of the pot. Once the jam is reduced, remove from the heat and let cool to room temperature.
For the french toast: Beat the cream in the bowl of a standing mixer with the whisk attachment on medium-high speed until it begins to thicken slightly. Add the sugar and whip to medium stiffness, or until it holds its shape when the whisk is lifted out of the mixture.
Beat the eggs with 3 tablespoons of the cream mixture. Dip the bread pieces in the egg and cream batter and let soak for 30 seconds. Pour the melted butter onto a griddle or nonstick pan over medium heat. Transfer the soaked bread to the griddle and cook until the toast is golden brown and heated through, about 2 minutes per side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.