Tuesday, December 13, 2011
French Toast with Raspberry Sauce
What You'll Need
6-8 slices of whole grain bread
3 large organic eggs
1 cup organic milk
1 tsp pure vanilla extract
2 tbsp brown sugar
1 1/2 cup fresh or frozen raspberries
1/4 cup dark brown sugar
Option: Agave Nectar
What You'll Do
Combine and mix all the ingredients except for the bread. Once the mixture is thoroughly combined, dip in the bread, turning over several times to saturate. Then set the bread in a glass dish and poor the remaining wet ingredients onto the bread and set in the refrigerator for 30 minutes. Place a pan or griddle on medium heat, add butter to the pan and cook the toast for 2 minutes on each side.
Preheat a sauce pan to medium/low heat. Add in the raspberries and let cook for 2-3 minutes until the berries begin to break apart and reduce down. Add in and dissolve the sugar into the berries. reduce the heat to low and cook for an additional 2-3 minutes. Once the mixture is done cooking, remove from heat and smash and break the berries up with a potato smasher.
Set the french toast on a plate and spoon the raspberry sauce over the toast. I like to finish the dish off with a light drizzle of agave nectar and sprinkling of cinnamon.
P.S. How yummy would it be to add cranberries to the raspberry sauce for the holidays? Just a thought...