French Toast with Raspberries and Maple Syrup

  • serves 35
Trish Magwood
Trish Magwood


18 Ratings
Directions for: French Toast with Raspberries and Maple Syrup


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.

See more: Rice/Grain, Breakfast, Quick and Easy, French, Fruit, Eggs/Dairy, Brunch

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