French Toast Crunch With Raspberry-Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A wonderful weekend brunch. The cream sauce can be made with fresh strawberries instead of raspberries. This is sure to become a favorite. Cooking time is for both sides of toast. Ingredients:
1 cup evaporated milk |
2 large eggs |
3 tablespoons water |
2 -3 tablespoons sugar |
1 tablespoon vanilla |
1 teaspoon cinnamon |
8 slices french bread (1-inch thick) |
2 cups crushed corn flakes |
2 -3 tablespoons butter (for frying, you might want to use margarine, as it doesn't burn as much as butter) or 2 -3 tablespoons margarine (for frying, you might want to use margarine, as it doesn't burn as much as butter) |
confectioners' sugar, for sprinkling |
1/2 pint fresh raspberry |
1 (10 ounce) package frozen raspberries |
1 cup sour cream |
1/2 teaspoon cinnamon |
Directions:
1. To make the raspberry sauce: Mix the raspberries with the sour cream, add in the cinnamon; mix well.
2. In a medium bowl, combine the first 6 ingredients.
3. Dip the bread slices into the mixture to coat well on all sides.
4. Coat each slice evenly with crushed Corn Flakes.
5. Heat a skillet with margarine or butter.
6. Cook each piece until golden and crisp.
7. To serve: place two pieces of toast on each plate; sprinkle with confectioners' (icing) sugar.
8. Top with Raspberry-Cream sauce, and fresh raspberries.
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