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Apple Raspberry and Cinnamon French Toas




Source of Recipe


MOM
7 eggs
½ qt. milk
Sugar to taste
Pinch cinnamon (ground)
Pinch nutmeg (ground)
Pinch salt
8 slices of bread (challah, white, French)
1 cup Granny Smith apples (peeled and sliced)
1 tsp butter
1 tablespoon powdered sugar
½ cup Raspberries
2 tablespoons powdered sugar
8 mint sprigs

Method:

In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, nutmeg, and salt together. Place into the refrigerator until ready for use.

Pre-heat Teflon pan or a skillet over medium heat until hot. Add the vegetable oil.

Dip the bread into the cinnamon egg mixture, coat both sides lightly. Place them in a skillet and cook until golden brown (approximately 1 ½ minutes on each side). Remove from the skillet and cut each slice into 4 pieces.

While the French toast is cooking, place the apples into a hot saute pan, add the butter, and sprinkle with 1 tablespoon powdered sugar and let it caramelize for about two minutes. Remove from the pan. Place the apples in the center of the plate. Place the French toast on top. Artfully arrange the raspberries around the plate. Dust with powdered sugar. Garnish with the mint.