Raspberry french toast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | High-quality raspberry jam |
| 1 | Brioche bread loaf or other loaf bread; | |
| Dry and day old; cut 16 thin slices | ||
| 1½ | cup | Milk |
| 1 | tablespoon | Vanilla extract |
| ¼ | cup | Orange liquor |
| ¼ | teaspoon | Salt |
| 6 | Eggs | |
| 4 | tablespoons | Melted butter |
| Confectioners sugar | ||
| Warm maple syrup | ||
| Sour cream | ||
Directions
Preheat oven to 350 degrees. Spread a thin layer of jam on each slice of bread and fold in half to form sandwiches. In a bowl, combine milk, vanilla, liquor, salt and eggs. Dip sandwiches into batter and soak briefly. Over medium heat, heat a non-stick skillet and melt a tablespoon of the butter. Cook the sandwiches in batches, cooking on both sides until golden, adding more butter to the pan for each batch. Place sandwiches on a platter and keep them warm in the oven until all are cooked. Dust with powdered sugar. Serve with syrup and sour cream. This recipe yields 8 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C45)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.