Bradford french toast with raspberry cream sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Evaporated milk |
| 2 | larges | Eggs |
| 3 | tablespoons | Water |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Vanilla |
| 1 | teaspoon | Cinnamon |
| 8 | French bread; Cut 1 Inch Thick | |
| 2 | cups | Crushed corn flakes |
| Confectionery sugar | ||
| 1 | pack | (10 oz.) frozen raspberries; thawed |
| 1 | cup | Sour cream or plain yogurt |
| ½ | teaspoon | Cinnamon |
| ½ | pint | Fresh raspberries |
Directions
RASPBERRY CREAM SAUCE
In a medium bowl, combine the first 6 ingredients. Dip the bread slices into the mixture and then coat each slice with cereal. Heat a buttered skillet and cook each piece until golden and crisp. To serve, place two pieces of toast on each plate and sprinkle with confectionery sugar.
Garnish with Raspberry Cream and fresh raspberries.
Raspberry Cream: Ingredients: 1 package (10 oz.) frozen raspberries, thawed 1 cup sour cream or plain yogurt ½ teaspoon cinnamon Mix the raspberries with the sour cream and add the cinnamon.
Recipe by: Rosewood Country Inn, Bradford, New Hampshire Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998