Directions: |
Directions:Berry Sauce:
Combine berries and sugar in non-stick saucepan over medium heat; breaking up big frozen chunks as you cook. I add water to get steam to separate my frozen berries, right there in the pan. It'll take a few minutes if your berries are frozen, but no worries! It will be fine.
Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken.
Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture. Depending on how you like your berries, mash them with a potato masher until it's the perfect consistency. We've made it the consistency of jam. We've kept big chunks. Whatever you prefer! Transfer to a jar or a container with a tight fitting lid. Refrigerate any unused portions.
French Toast:
Cut french bread into thick slices. We like ours about 1 1/2 inch or so.
Mix eggs, milk, flour, and vanilla until smooth. Pour into a shallow pan. A pie pan works great.
Dip french bread slices into the mixture. Coat both sides and cook on a preheated griddle.
Add warm berry sauce and a dallop of whipped cream to the top before serving! |
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Notes: |
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Notes: This berry sauce can be used as pancake or french toast topping, on top of vanilla ice cream, on toast, with cool-whip. So many uses. You'll find us using this recipe often for brunches or even "breakfast for dinner".
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