Prep 15 mins
Cook 5 mins
A wonderful weekend brunch. The cream sauce can be made with fresh strawberries instead of raspberries. This is sure to become a favorite. Cooking time is for both sides of toast.
- 1 cup evaporated milk
- 2 large eggs
- 3 tablespoons water
- 2 -3 tablespoons sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 8 slices French bread (1-inch thick)
- 2 cups crushed corn flakes
- 2 -3 tablespoons butter (for frying, you might want to use margarine, as it doesn't burn as much as butter) or 2 -3 tablespoons margarine (for frying, you might want to use margarine, as it doesn't burn as much as butter)
- confectioners' sugar, for sprinkling
- 1⁄2 pint fresh raspberry
- 1 (10 ounce) package frozen raspberries
- 1 cup sour cream
- 1⁄2 teaspoon cinnamon
- To make the raspberry sauce: Mix the raspberries with the sour cream, add in the cinnamon; mix well.
- In a medium bowl, combine the first 6 ingredients.
- Dip the bread slices into the mixture to coat well on all sides.
- Coat each slice evenly with crushed Corn Flakes.
- Heat a skillet with margarine or butter.
- Cook each piece until golden and crisp.
- To serve: place two pieces of toast on each plate; sprinkle with confectioners' (icing) sugar.
- Top with Raspberry-Cream sauce, and fresh raspberries.
Just lovely. I see a world of possibilities beyond raspberries and strawberries for these. I thought I might want to put sugar in the cream sauce, but I kind of liked the tartness and you can always just sprinkle more powdered sugar. The recommendation about not frying with butter is a good one - I used butter for the first batch and it got pretty smoky - I just used nonstick spray the next time. Thanks for sharing, Kit!