Sunday, December 31, 2006
Blackberry French toast
1/2 loaf day-old French baguette bread, sliced into rounds
4 eggs, beaten
1/2 cup milk
1/2 tsp vanilla
2 cups blackberries
1 Tbsp lemon juice
2 Tbsp powdered sugar
Mix eggs, milk, vanilla and cinnamon. Dip bread rounds in egg mixture, letting soak for about a minute on each side.
While waiting, pour blackberries, lemon juice, and powdered sugar into a saucepan. Heat slowly, crushing berries gently to release juices.
Place rounds in hot skillet (med-high heat). Cook for 1-2 minutes on each side, or until golden and brown around edges.
Serve warm, topped with blackberries.
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