Winter Comfort

One of my favorite breakfasts, winter or summer, is French toast. I've tried many different versions including challah, as well as cream cheese and maple, walnut stuffed, baked French toast! But one of my favorites so far was this recipe which I whipped up on a "cheat day" for the perfect winter meal! Check out the recipe below!


RASPBERRY FRENCH TOAST

Ingredients:
1 loaf of long, thin French bread cut into 12 thick slices (if you have a thicker, shorter loaf, cut into 8 or so thick slices).
1 cup of Milk
2 large Eggs
1/4 up Orange Juice
Splash of Vanilla
Handful of Fresh Raspberries

Directions:
Whisk together the milk, eggs, orange juice, and vanilla in a medium size mixing bowl. Butter a flat, non-stick skillet pan. and put over a medium/low heat. Dip a few of the French bread slices in the milk mixture, coating each side. Put the slices on the pan and cook on each side for 4-5 minutes, or until lightly browned on both sides. Do the same with the rest till all the slices have been cooked. Top with raspberries and raspberry syrup (recipe below) and serve hot off the pan. 

Serves: 4 people


RASPBERRY SYRUP

Ingredients:

12 oz. bag Frozen Raspberries
1/2 cup Granulated Sugar
1/4 cup Water
Splash of Orange Juice

Directions: 
In a medium saucepan put together all the ingredients. Mix occasionally with a wooden spoon over a medium heat until the raspberries have thawed and it all comes to a boil. Stir constantly till everything has become a liquid syrup (no more whole raspberries). Pour through a strainer to separate the liquid from the seeds. Throw out the seeds and pour the strained syrup into a pitcher and refrigerate till the french toast is ready, or serve hot over the toast.

Enjoy!