INGREDIENTS:

(SERVES 4)

3 EGG YOLKS

1/2 CUP HEAVY CREAM

1/2 CUP MILK

1 TEASPOON VANILLA

1/4 CUP SUGAR

1 SMALL CONTAINER OF FRESH RASPBERRIES (*CAN SUBSTITUTE W/ FROZEN)

A STALE LOAF OF FRENCH BREAD

1/2 STICK SALTED BUTTER

4 TEASPOONS POWDERED/CONFECTIONERS SUGAR

2 TABLESPOONS LEMON JUICE

3 TABLESPOONS COOKING OIL


PROCEDURE:

  1. 1)HEAT MILK, CREAM AND VANILLA ON THE STOVE. BRING TO A BOIL AND THEN TURN OFF HEAT AND SET ASIDE.

  2. 2)MIX EGG YOLKS AND SUGAR IN A MIXING BOWL

  3. 3)COMBINE MILK MIXTURE WITH SUGAR MIXTURE AND THEN PUT BACK ON THE STOVE STIRRING CONSTANTLY UNTIL MIXTURE THICKENS TO A LOOSE PUDDING CONSISTENCY.   COOL IMMEDIATELY IN FREEZER OR W/ ICE BATH.

  4. 4)HEAT RASPBERRIES ON THE STOVE W/ LEMON JUICE AND WATER.  WHEN BUBBLING SET ASIDE.

  5. 5)PRE HEAT OVEN TO 350 DEGREES F.

  6. 6)CUT STALE FRNECH LOAF INTO DIAGONAL SLICES THEN PLACE IN COOLED EGG MIXTURE FOR 15 MINUTES.

  7. 7)HEAT OIL IN SAUTEE’ PAN ADDING ONE TABLESPOON OF BUTTER. WHEN BUTTER MELTS PAN IS HOT ENOUGH TO ADD COATED BREAD.   FRY ON EACH SIDE FOR APPROXIMATELY THREE MINUTES AND THEN PLACE TOAST ON OVEN SAVE PLATE OR COOKIE SHEET AND INTO THE OVEN.

  8. 8)WHEN ALL THE FRENCH TOAST IS FRYED AND IN THE OVEN THEN REHEAT RASPBERRY MIXTURE.


SERVICE:

  1. 1)TAKE FRENCH TOAST FROM OVEN AND ARRANGE IN THE CENTER OF A PLATE THAT HAS BEEN WARMED IN THE OVEN.

  2. 2)DRIP RASPBERRY MIXTURE OVER TOAST.

  3. 3)TOP W/ POWDERED SUGAR AND SERVE.