French Toast Crunch With Raspberry-Cream Sauce

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. To make the raspberry sauce: Mix the raspberries with the sour cream, add in the cinnamon; mix well.
  2. In a medium bowl, combine the first 6 ingredients.
  3. Dip the bread slices into the mixture to coat well on all sides.
  4. Coat each slice evenly with crushed Corn Flakes.
  5. Heat a skillet with margarine or butter.
  6. Cook each piece until golden and crisp.
  7. To serve: place two pieces of toast on each plate; sprinkle with confectioners' (icing) sugar.
  8. Top with Raspberry-Cream sauce, and fresh raspberries.

Reviews

(1)
Most Helpful

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!

pattikay in L.A. January 08, 2007

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