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
dash cinnamon

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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