French Toast with Raspberry Sauce

I had not had French Toast in ages, but it is a very nostalgic breakfast for me. My mother makes the best French toast, and it was a fairly regular “Weekend Breakfast” growing up. The other day, I realized that my kids had never had French Toast. Without intending it, we have totally turned into a pancake family!

So this past weekend, on a very dark and stormy morning (see Pia’s painting below of the stormy morning) I had to switch it up and make sure that my kids tried French Toast before they got the idea that it was “exotic”. And indeed, they loved it. Pia with syrup, and coco dunked it in the raspberry sauce. I had both.

I thought that this would be a lovely weekend breakfast for anyone’s family, and also would be nice for a Valentines Day for a special Sweetie ☺

French Toast with Raspberry Sauce:

1 Loaf Potato Bread (Challah Bread or Rustic White would work great too)

3 eggs
2 cups ½ and ½ (or whole milk)
1 tsp vanilla
½ tsp cinnamon
1/8 tsp nutmeg

Raspberry Sauce
10oz frozen raspberries
3 TBS white sugar

Butter, fresh raspberries and maple syrup to serve.

Raspberry Sauce:
Place a bag of thawed frozen raspberries in a blender.

Add the sugar.

Puree until smooth.

(This can be refrigerated for up to a week)

Slice the loaf of bread into thick slices.

In a medium bowl, please whisk together the eggs, ½ and ½ , vanilla, ½ tsp cinnamon and 1/8 tsp nutmeg.

Dunk the slices of bread in the cream and egg mixture.

Flip sides, and let the other side soak up the cream also.

Pile the soaked bread on a plate.

Preheat the oven to 350 degrees.

Heat a pan over medium heat. Add a couple of tsp of butter at a time and melt.

Add the bread to the butter and cook a few minutes on each side until golden.

Place the toast on a silpat or parchment covered sheet pan.

Bake the French Toast for about 10 minutes, or until the custard in the toast is cooked through and hot.

Serve hot with butter, and raspberry sauce or syrup. Or both!