Recipe - Bradford French Toast With Raspberry Cream Sauce

1 cup Evaporated milk
2 lg Eggs
3 tablespoon Water
2 tablespoon Sugar
1 tablespoon Vanilla
1 teaspoon Cinnamon
8 French bread; Cut 1 Inch
Thick
2 cup Crushed corn flakes
Confectionery sugar

RASPBERRY CREAM SAUCE
1 pack (10 oz.) frozen raspberries;
thawed
1 cup Sour cream or plain yogurt
One half teaspoon Cinnamon
One half pt Fresh raspberries

In a medium bowl, combine the first 6 ingredients. Dip the bread slices
into the mixture and then coat each slice with cereal. Heat a buttered
skillet and cook each piece until golden and crisp. To serve, place two
pieces of toast on each plate and sprinkle with confectionery sugar.

Garnish with Raspberry Cream and fresh raspberries.

Raspberry Cream: Ingredients: 1 package (10 oz.) frozen raspberries, thawed
1 cup sour cream or plain yogurt One half teaspoon cinnamon

Mix the raspberries with the sour cream and add the cinnamon.

Recipe by: Rosewood Country Inn, Bradford, New Hampshire

Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998