This is the easiest French toast recipe I make, and it’s a guest favorite. The recipe appears in A Butler’s Manor: The Cookbook as Raspberry Cream French Toast, but it is so often compared to a jelly doughnut that we’ve renamed it. I use a french baguette cut on the diagonal, and figure four slices per serving, or five if I’m serving it without meat. It requires an overnight soak which accounts for the eight hour-plus prep time, but comes together in minutes the day before, and cooks off fast in the morning. You’ll have extra raspberry coulis, which you’ll have no trouble finding other uses for (hint: lemon bars, cheesecake, ice cream…). Enjoy!
- 1 French baguette
- 2 eggs
- 1/2 cup half & half
- 1 tsp. pure vanilla extract
- 1/4 cup butter
- 1/4 cup seedless raspberry preserves
- Fresh raspberries, for garnish
- Powdered sugar
THE NIGHT BEFORE:
Slice the baguette on a slight diagonal into 3/4" slices. Whisk together eggs, half & half and vanilla. Dip each piece of bread into batter several times and arrange in a single layer on a rimmed cookie sheet. Pour any remaining batter over the bread. Cover and refrigerate overnight.
THE NEXT MORNING:
Remove bread slices from refrigerator and allow to come to room temperature (about 30 minutes).
Melt butter in the microwave (approximately 30 seconds on high). In a separate vessel, melt raspberry jam (about 45 seconds). Carefully whisk together and transfer to a squeeze bottle. Set aside.
Coat a frying pan or griddle with nonstick spray or butter, if you prefer. Place bread slices in a single layer and fry until light golden brown, about two minutes per side.
To serve, sprinkle with powdered sugar, drizzle with approximately 2 tablespoons of warm raspberry coulis, and dot with fresh raspberries.
Recipe Cuisine: American
Recipe By: Kimberly Allen, A Butler's Manor Bed and Breakfast - July 18, 2020