French Toast is just one of those breakfast foods everyone seems to love!
Growing up, some children go to the park, while others may go for bike rides. My daughter and I used to share coffee and muffins at a quaint café or enjoy fancy “Bed and Breakfast” treats. I know that may sound unusual, but it was a great way to connect. There was one especially cute café we loved to frequent in the hip downtown area. We would visit after school about once a week to play checkers, cards, and enjoy the unique food offered. Another pastime, was sitting down to a beautiful breakfast after a night of girly sleepovers with a friend. I would set a beautiful dining room table, while the smell of sweet raspberry French Toast or Chocolate Chip Pancakes would permeate the air. It was an unexpected delight! It was a pleasure to serve the girls in this simple, yet endearing way, and I will miss those days as she goes off to college this year. I hope they will remain in her heart as something special to remember.
1 package of fresh Red Raspberries
1/2 cup sugar
2 Tablespoons raspberry jam
In medium saucepan, combine fresh raspberries, sugar and jam on low heat. Cook raspberry mixture until warm until thick and chunky. Remove from heat and add more sugar to taste if needed.
4 tbl. butter
3 large eggs
6 slices of thick italian, or ciabatta bread cut in ½ inch slices
½ teas. Vanilla
¾ cup Light Whipping Cream
1 Mint Sprig (herb you can find at the grocery usually in produce)
Coat a Medium pan with no stick cooking spray
Turn the heat to low
Whisk eggs, 1 tablespoon of Margarine and ¼ cup of light whipping cream in a small bowl
Take six slices of Italian Bread and dip in egg mixture
Cook as many of the pieces as comfortable at once until slightly brown
Remove from pan and layer each piece over one another in a diagonal pattern on a pretty breakfast plate
Slather raspberry sauce over the top of the bread
Top with a drizzle of syrup and a dollop of whipped cream.
Garnish with cinnamon, nutmeg and mint sprig