Serves: 4
Total Calories: 395
Preheat oven to 400°. Place powdered sugar, vanilla, milk, heavy cream, and raspberries in a blender and blend until smooth. Pour mixture into a large bowl and whisk in beaten eggs. Place bread slices in a large shallow pan. Pour egg mixture over the bread and turn to coat both sides. Let sit 5 minutes.
Meanwhile, heat a nonstick skillet or griddle over medium-low heat. When hot, add 1 tablespoon of oil and heat for 1 minute. Add several soaked bread slices and cook for 5–6 minutes, until golden brown, then flip and cook on the other side until golden brown, 4–5 minutes more. Remove bread from skillet and place on a baking sheet in the preheated oven for 3–5 minutes, or until crisp.
While the first batch is crisping in the oven, cook the next batch of bread in the same manner, 5–6 minutes on the first side and 4 or more minutes on the other side. Finish in the oven for an additional 3–5 minutes. Sprinkle with powdered sugar and fresh raspberries, if desired. Serve with warm maple syrup.
This Raspberry Cream French Toast recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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