Monday, April 27, 2009
Custard French Toast w/ Raspberry Sauce
FOR THE MIX:
1 stick butter
1 loaf of sliced sourdough bread
1 1/2 c. sugar
4 c. milk
6 eggs, plus 3 additional egg yolks
1 T. vanilla
2 c. heavy whipping cream
1 pkg. frozen or fresh raspberries
1/4 c. sugar
1 T. cornstarch
Melt 1 stick of butter in 9X13 pan. Cut crusts off sourdough bread & layer 2 layers thick in the pan.
Whip the sugar, milk, eggs, vanilla, & cream together & pour over the bread in the pan. Cover with foil & soak overnight in the refrigerator.
Next day, Preheat oven to 350º, take foil off & bake for 1 & 1/2 hours. Make sure tops are nice & brown.
While baking, make the raspberry sauce. Mix the raspberries, sugar, & cornstarch in a saucepan & stir over heat until thick.
Serve Custard french toast with the warm raspberry sauce on top.