Trim bread crusts and discard. Cut each slice into quarters to form triangles. Arrange half of the triangles in shallow microwaveable 11- x 7-inch (2 L) baking dish. Evenly distribute strawberries over bread. Top with remaining bread triangles.

Microwave milk in glass measure on High (100%) for 5 minutes or until small bubbles form around edge.

In medium bowl, whisk together eggs, maple syrup, vanilla, cinnamon and nutmeg; stir small amount into egg mixture. Slowly pour egg mixture back into remaining hot milk. Pour over fruit and bread. Sprinkle with pecans.

Elevate dish on microwaveable rack. Microwave on medium (50%) for 7 minutes; rotate dish. Microwave for 7 to 9 minutes longer or until knife inserted in centre comes out clean. Let stand for a short time until slightly cooled. Serve warm or cover and refrigerate to serve later.

Variation:

Raisin bread is an excellent change from whole wheat, especially with the younger crowd.

Note: If bread is too fresh, remove from wrapper and leave at room temperature for several hours to dry out.

(Microwave recipes are tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner’s manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.)