Raspberry Maple French Toast
8 slices of day-old challah, 1/2 inch thick
1/4 cup milk
1 Tbs cinnamon
Heat a skillet, griddle or frying pan over medium heat. Lightly beat eggs, milk, and cinnamon in a shallow dish. Add a single layer of bread and then flip the bread to coat the other side. Let it sit in the egg for a minute to soak.
Add a pat of butter or a non-stick spray to the pan and put in a single layer of bread. Cook 3 minutes on one side until lightly browned and flip. Cook 3 more minutes until lightly browned and remove to a warm oven until ready to serve. Repeat with the remainder of your bread.
a pint of raspberries
2 cups of maple syrup
4 Tbs/ 1/2 stick of butter
Add the butter to a pan over high heat. Once melted, add raspberries and cook until berries start to break apart. Add syrup and cook until heated through. Poor syrup into a gravy boat or small pitcher (I use a pyrex measuring cup with a spout).
Serve warm over the french toast (or pancakes).
*You can use frozen berries with this recipe
*You can also substitute blueberries, blackberries, or even strawberries
*Day-old bread is not necessary, but it makes it that much better
*You can also strain the syrup if you're adverse to pulp or seeds