French Toast with Raspberry Cream Sauce
Toast:
6 eggs, beaten
1 cup milk
1/4 teaspoon vanilla
6 tablespoons packed brown sugar
1 1/2 teaspoons ground cinnamon
8 thick triangular slices of bread
3 tablespoons unsalted butter
1/4 cup whipped cream
1/2 pint fresh raspberries
4 sprigs fresh mint, if available
Raspberry Cream Sauce (recipe follows)
In a mixing bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon with a wire whisk. Soak the bread in the batter, giving it a little time to completely absorb all the liquid.
Melt the butter in a non-stick pan and cook the bread slices until evenly browned on both sides.
Transfer 2 slices of bread to each plate and top with raspberry cream sauce, a dollop of whipped cream, fresh raspberries, and a mint sprig. Makes 4 servings.
Raspberry Cream Sauce:
6 ounces frozen raspberries, thawed
1/2 cup sour cream
1/2 teaspoon cinnamon
Mix the raspberries with the sour cream and add the cinnamon.
