Raspberry French Toast Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| 1 cup high-quality seedless raspberry jam | ||
| 1 (1-pound) loaf day-old brioche bread or other rich, slightly sweet bread, cut into 16 thin slices | ||
| Eggs | 6 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Orange liqueur | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 4 Tablespoon | |
| Confectioners' sugar | ||
| 2 (1/2 -pint) baskets fresh raspberries, picked over Warm maple syrup Sour cream | ||
Directions
Preheat the oven to 250°F.
Spread a thin layer of jam on 1 side of each slice of bread and fold in half to form sandwiches.
In a large bowl, whisk together the eggs, milk, orange liqueur, vanilla extract, and salt.
Dip the sandwiches into the egg mixture and soak briefly.
In a 12-inch non-stick skillet, heat 1 tablespoon of the butter over medium heat.
Working in batches, saute the sandwiches until golden brown, about 2 minutes per side.
Repeat with the remaining sandwiches, adding butter as needed.
Transfer the sandwiches to a large heatproof platter and keep warm in the oven until all the sandwiches have been cooked.
Garnish with the fresh raspberries and dust with confectioners' sugar.
Serve with maple syrup and sour cream.
Spread a thin layer of jam on 1 side of each slice of bread and fold in half to form sandwiches.
In a large bowl, whisk together the eggs, milk, orange liqueur, vanilla extract, and salt.
Dip the sandwiches into the egg mixture and soak briefly.
In a 12-inch non-stick skillet, heat 1 tablespoon of the butter over medium heat.
Working in batches, saute the sandwiches until golden brown, about 2 minutes per side.
Repeat with the remaining sandwiches, adding butter as needed.
Transfer the sandwiches to a large heatproof platter and keep warm in the oven until all the sandwiches have been cooked.
Garnish with the fresh raspberries and dust with confectioners' sugar.
Serve with maple syrup and sour cream.
Chef
