Food Network's Sunny Anderson Makes A Killer Breakfast

Sunny Anderson stopped by to give us some of her recipe magic. Her new show How'd That Get On My Plate? premieres tonight at 9:30pm on the Food Network.

View the PHOTO GALLERY here.

VIDEO AND SUNNY'S RECIPES AFTER THE JUMP...

French Toast with Caramelized Pecans, Strawberries and Cream

1 pound fresh strawberries, sliced
1/2 cup plus 3 tablespoons sugar
3/4 cup heavy cream
8 ounces cream cheese, room temperature
4 eggs
1/4 cup milk
2 teaspoons ground cinnamon
4 (1 1/2-inch thick) slices stale brioche
3 tablespoons butter
1/2 cup chopped pecans
1/4 cup brown sugar

Special equipment: food processor

In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Ease of preparation: easy

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Refrigerator-brewed Sweet Iced Tea

1 orange
2 to 3 plums
8 tea bags (recommended: Lipton)
1/2 cup sugar
1 lemon

Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as the peels. Pit and cut plums into wedges and add to pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.

When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the pitcher. Serve over ice.

Yield: 2 quarts
Prep Time: 10 minutes
Inactive time: 8 hours
Ease of preparation: easy