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: MICHAELS 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.
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