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Mother's Day: Caramelized French Toast with Cinnamon and Berries

Source of Recipe


Bon Appétit, June 2010



List of Ingredients



• 7 tablespoons unsalted butter, room temperature
  
• 6 tablespoons (packed) golden brown sugar
  
• 1½ cups whole milk
  
• 3 large eggs
  
• 1 tablespoon vanilla extract
  
• 1½ teaspoons ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• 8 (1-inch-thick) slices French bread
  
• .
  
• Powdered sugar
  
• Fresh blueberries and raspberries
  
• Pure maple syrup
  






Instructions



1. Mix butter and brown sugar in small bowl to blend. Whisk milk, eggs, vanilla, and spices in large bowl to blend.
   
   
2. Melt 2 tablespoons brown sugar-butter mixture in each of 2 large nonstick skillets over medium-high heat. Dip bread slices 1 at a time in egg mixture to coat. Add 4 slices to each skillet. Cook until bottoms are deep brown, 3 to 4 minutes. Spread remaining butter mixture over bread in skillets. Turn slices over. Cook until bottoms are deep brown, 3 to 4 minutes.
   
   
3. Divide French toast among 4 plates. Sift powdered sugar over. Top with blueberries and raspberries; drizzle with maple syrup.
   
   Makes 4 servings.