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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Caramel French Toast Recipe

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This recipe for Raspberry Caramel French Toast is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. packed brown sugar
1/2 c. butter
2 T. light corn syrup
12 slices white sandwich bread
6 beaten eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
1 c. fresh raspberries
Directions:
Directions:
Combine sugar, butter, and corn syrup in a small saucepan over medium heat. Cook until just bubbly (Don't burn!) Pour mixture into 9x13 inch dish. Place 6 slices bread on top of mixture. Reserving a few raspberries for garnish, distribute raspberries in center of each slice. Place remaining 6 slices bread on top. Combine eggs, milk, vanilla and salt and beat until blended. Pour mixture evenly over bread slices. Cover and chill for 8 hours or overnight. Bake incovered in preheated 350º oven for 40-45 minutes or until light brown on top. Garnish with a little additional butter; reserved raspberries.
Number Of Servings:
Number Of Servings:
6

 

 

 

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