French Toast Crunch With Raspberry-Cream Sauce

Name: French Toast Crunch With Raspberry-Cream Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
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; 1 (10 ounce) package frozen raspberries; 1 cup sour cream; 1/2 teaspoon cinnamon

Submitted by Kittencalrecipezazz

"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."

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Ready In:: 20mins
Ingredients:: 14
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

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.

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Reviews

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!

patti k.