French Toast with Raspberries and Maple Syrup
- serves 35
1 loaf (600g) raisin walnut bread, cut into ½-inch (1 cm) thick
3 eggs, slightly beaten
1 cup whole milk
tsp (10mL) vanilla extract
½ tsp tsp (2 mL) cinnamon
¼ tsp (1 mL) salt
tsp (10mL) vegetable oil
½ cup (125 mL) maple syrup
Icing sugar for dusting
1 pint fresh raspberries
1. In shallow bowl combine eggs, milk, vanilla, cinnamon, and salt. Dip slice into egg mixture, turning to coat. Transfer to a plate.
2. Heat oil in skillet over medium-high heat. Cook slices, about 2 minutes turning once. Transfer to a clean plate.
3. Using 2-inch (5 cm) round cookie-cutter, cut out circles. Cut disc in half. Dip in maple syrup, and place on a platter. Garnish with raspberry and sprinkle with icing sugar.