Makes 6 servings
Cranberry-Raspberry Topping
- 1 box (10 oz) frozen raspberries, thawed
- 1 cup sugar
- 1 cup fresh or frozen cranberries
- Drain raspberries, reserving ½ cup juice.
- In 2-quart saucepan, mix juice and 1 cup sugar ; heat to boiling ; boil 5 minutes.
- Stir in raspberries and cranberries ; reduce heat.
- Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst.
- Serve warm or cool.
French Toast
- 3 eggs
- ¾ cup milk
- 1 tablespoon sugar
- Pinch of salt
- 2 ml cinnamon
- 18 slices French bread, ½ inch thick
- Powdered sugar, if desired
- Heat oven to 500F.
- In small bowl, beat eggs, milk, sugar, salt and cinnamon with fork.
- Dip bread into egg mixture ; place on plate.
- Lightly grease cookie sheet with shortening or cooking spray heat cookie sheet in oven 1 minute ; remove from oven.
- Place dip bread on hot cookie sheet ; bake 5 to 8 minutes or until bottoms are golden brown.
- Turn bread ; bake 2 to 4 minutes longer or until golden brown.
- Sprinkle with powdered sugar.
- Serve with topping.
BON APPÉTIT
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