french toast — More Than You Can Chew

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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!

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Raspbery Brioche French Toast

by Jasmine Nichole Sanders

Classic recipe with a simple and sweet addition!

Ingredients

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. butter

Raspberry Sauce

10 oz. raspberries
1 tsp. water
1-2 tbsp. sugar, depending on preference
1 tsp. lemon juice
Instructions
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.