French toast with raspberry sauce

French Toast with Raspberry Sauce recipe

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Raspberry Sauce:
One 12-ounce bag of frozen raspberries
1/4 cup sugar
1/2 cup water
1/2 cup raspberry jam
French Toast:
2 croissants, split in half
2 eggs, beaten, in flat dish
1 Tablespoon butter

Raspberry Sauce:combine all ingredients in sauce pan. Simmer over medium heat for approximately 20 to 30 minutes, stirring occasionally. This sauce may be stored in the refrigerator and used to top ice cream, pound cake, or more French Toast.

French Toast:heat butter to bubbling in frying pan or griddle. Dip both sides of the bottom half and only the inside of the top half in the egg mixture. Brown the sides that have the egg on them in the frying pan until golden. Turn bottom only once. Do not turn top half so top will stay dry and attractive. Place bottom half of croissant on plate. Top with 2 Tablespoons raspberry sauce. Place top half croissant slightly askew over the bottom half. Use 2 more Tablespoons raspberry sauce to drizzle over. Top with whipped cream and a sprig of mint.


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