French Toast with Raspberry Sauce
February 12th, 2011
French Toast with Raspberry Sauce
I had not had French Toast in ages, but it is a very nostalgic breakfast for me. My mother makes the best French toast, and it was a fairly regular “Weekend Breakfast” growing up. The other day, I realized that my kids had never had French Toast. Without intending it, we have totally turned into a pancake family!
So this past weekend, on a very dark and stormy morning (see Pia’s painting below of the stormy morning) I had to switch it up and make sure that my kids tried French Toast before they got the idea that it was “exotic”. And indeed, they loved it. Pia with syrup, and coco dunked it in the raspberry sauce. I had both.
I thought that this would be a lovely weekend breakfast for anyone’s family, and also would be nice for a Valentines Day for a special Sweetie ☺
French Toast with Raspberry Sauce:
1 Loaf Potato Bread (Challah Bread or Rustic White would work great too)
3 eggs
2 cups ½ and ½ (or whole milk)
1 tsp vanilla
½ tsp cinnamon
1/8 tsp nutmeg
Raspberry Sauce
10oz frozen raspberries
3 TBS white sugar
Butter, fresh raspberries and maple syrup to serve.
Raspberry Sauce:
Place a bag of thawed frozen raspberries in a blender.
Add the sugar.
Puree until smooth.
(This can be refrigerated for up to a week)
Slice the loaf of bread into thick slices.
In a medium bowl, please whisk together the eggs, ½ and ½ , vanilla, ½ tsp cinnamon and 1/8 tsp nutmeg.
Dunk the slices of bread in the cream and egg mixture.
Flip sides, and let the other side soak up the cream also.
Pile the soaked bread on a plate.
Preheat the oven to 350 degrees.
Heat a pan over medium heat. Add a couple of tsp of butter at a time and melt.
Add the bread to the butter and cook a few minutes on each side until golden.
Place the toast on a silpat or parchment covered sheet pan.
Bake the French Toast for about 10 minutes, or until the custard in the toast is cooked through and hot.
Serve hot with butter, and raspberry sauce or syrup. Or both!
looks delicious
9:20 pm on February 20th, 2011
Thanks for friending me on Tasting Kitchen. This recipe looks yummy and easy!!
I’ll be back for more! Jules
P.S. a question in figs: I love them, but I am unsure as to whether or not one should eat the skin? I do with no adverse effects, but, still, wondering. Thanks.
9:22 pm on February 20th, 2011
PS: A question in figs: I love them, but I am unsure as to whether or not one should eat the skin? I do with no adverse effects, but, still, wondering. Thanks
9:22 pm on February 20th, 2011
I LOVE that red and white dress your wearing in one of your pictures! Where did you get it??
9:23 pm on February 20th, 2011
oh we are definitely a french toast family. Those raspberries look wonderful. My mom makes the best raspberry freezer jam that I think I’ll spread on our next batch of french toast.
9:24 pm on February 20th, 2011
Pia is just too cute for words! Look at the enjoyment on her little face. My daughter’s beau is here from Bellingham and was saying how gloomy it had been. We’re having a week of sunshine soon to end tomorrow with a week of incoming rain. French toast was requested. Next time I’ll try the bread you suggest and making raspberry sauce. I never heard of baking them for a bit but it makes perfect sense. I always put a lid on the pan to make sure they cook through. The bit of steam makes them puff up, too. We so love French toast!
9:25 pm on February 20th, 2011
Thanks Meredith! Red and White dress is by Leifsdottir. They always make the best feminine dresses with retro vibe. I know they carry the brand at Nordstroms.
9:26 pm on February 20th, 2011
Sparkly Jules- I love the skin! you are totally meant to eat it :)
9:27 pm on February 20th, 2011