Wednesday, April 7, 2010

Raspberry French Toast

1 cup high quality seedless raspberry jam
1 1lb loaf day old french bread, cut into 16 thin slices
6 eggs
1 1/2 cups milk
1/4 cup orange juice
1 Tbsp vanilla
1/4 tsp salt
4 Tbsp unsalted butter
*confectioners sugar
1 pint fresh raspberries
*warm maple syrup

Preheat oven 250 degrees. 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 juice, vanilla, and salt. Dip the sandwiches into the egg mixture and soak briefly.
In a 12 in non-stick skillet, heat 1 Tbsp of butter over med heat. Working in batches, saute the sandwiches until golden brown, about 2 min 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. Great served for brunch!

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