French toast with raspberry sauce recipe

French Toast with Raspberry Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This French toast with raspberry sauce recipe is a delightful twist on a classic breakfast dish. The thick slices of bread are soaked in a rich custard mixture, then cooked until golden and crispy. The tartness of the raspberry sauce perfectly complements the sweet and creamy French toast. Serve this delicious dish for a special brunch or breakfast treat.

Keywords: French toast, raspberry sauce, breakfast, brunch, recipe

French toast with raspberry sauce recipe details

French toast with raspberry sauce recipe, recipe Rating: 4.7
Number of votes:119

Ingredients:

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

Instructions:

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.

Serves:2