Super easy and delicious tomato sauce recipe to use as a go-to base for your favorite Italian “red sauce” dishes!
Raise your hand if you just love French toast! Today I’m posting probably the simplest recipe I will ever post and although it is simple, it’s still incredibly delicious and adds a little bit more to the traditional syrup-drenched French toast.
Now, I realize that everybody makes French toast a little differently and most people don’t even measure out the ingredients so feel free to wing it and make your toast how you know best. However, I will stress that the best French toast, is made with either Challah or Brioche bread. These two breads seem to be the best at absorbing liquid without remaining soggy and, to me, are the most ideal for soaked bread recipes like French toast or bread pudding.
I will be honest with you. The only reason why this is called “raspberry brioche” French toast is because I already had brioche bread in my house and Walmart ran out of blackberries. I could have made this a ras-blackberry Challah or a blueberry brioche but I decided to just work with what I had on hand and I encourage you to do the same! Use whatever berries you like or just have laying around. This recipe is to be used as a guide and cooking is often much more satisfying when you work with what you got and make it your own! (Peep the few blackberries I scattering in the pictures. I literally only had 4 left and thought they would serve better fresh on top than cooked into the sauce)
So there you have it! A quick, simple and easy spin on your traditional French toast!
- 8 slices of brioche bread
- 4 eggs
- 1/4 cup milk
- 1/2 tsp vanilla
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. all spice
- 2 tbsp. butterRaspberry Sauce
- 10 oz. raspberries
- 1 tsp. water
- 1-2 tbsp. sugar, depending on preference
- 1 tsp. lemon juiceInstructions
- Beat eggs in a large, shallow bowl then add milk, vanilla, cinnamon, nutmeg and all spice and mix well.
- Prepare raspberry sauce by adding 6 oz. of raspberries and remaining sauce ingredients to a sauce pan set to medium heat. Cook down raspberries until no longer solid. Strain through a fine mesh strainer (optional) and set aside.
- Heat butter in a large skillet. Dip slices of bread in the egg mixture until fully coated then cook in butter until golden brown on each side.
- Serve French toast with raspberry sauce and maple syrup on top or on the side. Garnish with remaining raspberries.DetailsPrep time: Cook time: Total time: Yield: 4 servings
It’s Cinco de Mayo! Time to break out the tequila, binge on tacos and celebrate a holiday that Mexican’s don’t even celebrate! Now, normally I don’t celebrate Cinco de Mayo because I honestly don’t like feeling obligated to partake in traditions that 1. I don’t identify with and 2. Is just a reason for Americans to have yet another theme party. *Ahem, St. Patty’s, ahem, Valentine’s Day, ahem, ahem*
The only reason why I’m “celebrating” today is because I have a food blog now and relevancy is important. Please note that it’s almost 3pm on Cinco de Mayo and I just got done cooking my corn and am now trying to compose this post before the day is over and the relevancy window closes. Please bear with me as I sip my margarita and conform to American society with this post.
Enough of the complaining, I actually really like this corn, though. I have been thinking about making it all week, probably due to the 5th of May approaching and I’ve always wanted to try it. It seemed quick and easy, and definitely was!
Instead of just the traditional Mexican Corn, I decided to add two more recipes for this post. One being candied bacon and gorgonzola. I became obsessed over candied bacon ever since I tried Gordon Bierch’s Cheese Curds with candied bacon. Before then, somehow I never knew the incredible creation that was candied bacon and now I want to put that shit on EVERYTHINGG! Gorgonzola was added because um why not and also one of my favorite burgers is bacon/bleu cheese but gorgonzola is what I had in my fridge, so, yeah.
Next, I decided that anything Mexican and Cinco de Mayo-y needed avocado. Perhaps it’s a shallow assumption that all Mexican food MUST HAVE AVOCADO but don’t judge me, I’m on my second margarita. Anyway, this one is pretty simple. I already have a quick recipe for avocado crema here. As for the mango habanero seasoning, good luck finding that, I got mine at Walmart. If you don’t want to put in the effort to go out and get some, I won’t blame you, I’d suggest using some cayenne, or chili pepper instead.
Speaking of not putting in effort, for my traditional Mexican corn, I used feta instead of cotija cheese. I was sorta disappointed in myself for not searching for it after finding out that Walmart doesn’t have it, duh! But did I mention that I’m trying to get this post in before the end of the day? Yeah I think I did. That being said, if you can find cotija cheese more power to you!
Seriously, though this was made faster than I expected and all three were delicious! Maybe you were able to catch this post and make this recipe before the day ended, but I doubt it. If not, I want to be the one to tell you the it DOES NOT have to be Cinco de Mayo to eat tacos and binge on tequila. Just like it does not have to be St. Patty’s day to pretend your Irish or Valentines Day to show love! Just live your life and do it any day anyway!
- 6 corn on the cob
- 1 tbsp. melted butterTraditional Street Corn
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper, optional
- 1/2 lime juice
- 1/4 cup cotija or feta cheese
- 1 tbsp. cilantro, choppedAvocado Mango Habanero
- 1/4 cup avocado crema
- 1 tsp. mango habanero seasoningCandied Bacon and Gorgonzola
- 3 strips bacon
- 1 tsp. raw sugar
- 1/4 cup gorgonzola cheese
- 1 tbsp. sour creamInstructions
- Brush corn with melted butter and cook on stove top grill for 15 minutes. Alternatively, heat oven to 400 degrees, wrap each cob in foil and cook for about 10 minutes.
- For traditional, mix all ingredients except cheese in a bowl until well blended. Brush on corn and top with cheese and more cilantro.
- For avocado, squeeze avocado crema on corn and top with mango habanero seasoning. Finish with a squeeze on lime, optional.
- For bacon gorgonzola, Cook bacon in a sauté pan for 5 minutes, until well cooked an crispy. Add sugar and cook for an additional minute, making sure to coat each piece with the sugar. Remove from heat and cool. Break bacon into small pieces. Brush corn with sour cream and top with candied bacon and gorgonzola cheese.DetailsPrep time: Cook time: Total time: Yield: 6