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John MacArthur
Bradford French Toast with Raspberry Cream Sauce
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(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs
French
8
Servings
INGREDIENTS
1
c
Evaporated milk
2
lg
Eggs
3
tb
Water
2
tb
Sugar
1
tb
Vanilla
1
ts
Cinnamon
8
French bread; Cut 1 Inch Thick
2
c
Crushed corn flakes
Confectionery sugar
1
pk
(10 oz.) frozen raspberries; thawed
1
c
Sour cream or plain yogurt
1/2
ts
Cinnamon
1/2
pt
Fresh raspberries
INSTRUCTIONS
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 1/2 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@aol.com on Feb 13, 1998
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