French Toast Crunch With Raspberry-Cream Sauce

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

• Raspberry-Cream sauce

• 1 (10 ounce) package frozen raspberries
• 1  cup sour cream
• 1⁄2 teaspoon cinnamon

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.