Horay for 3 day weekend! An extra day off means more time, and more time meas a different recipe!

On the weekends, I usually make pancakes and eggs or omelets for Matt and I. Today I thought it would be fun to make French Toast. I remember making a mental note to purchase challah bread at the store, but I totally forgot. What I had left was baguettes.

Coconut  Baguette French Toast with Raspberry sauce.

• 1/2 baguette cut into small pieces
• 1 T butter
• 2 eggs
• 1 T vanilla extract
• 1/2 cup of vanilla soy milk
• 1/2 cup of coconut (I used un-sweeted)
• 2 T sugar
• lots of cinnamon
• 1 1/2 c raspberries
• 1 t cornstarch
• 1 T water

In a bowl mix eggs, milk, vanilla, coconut and cinnamon.

Add sliced baguettes into the mixture and let them soak for about 10 minutes.

Heat a large skillet with butter and add sliced baguettes. Cook for about 8 minutes or until brown, flip and cook the other side.

While the baguettes are cooking heat water and raspberries in a small pot and bring to a boil. Once the mixture is boiling, bring to a simmer and add corn starch and stir frequently. Eventually the raspberries will break down and the it will become a sauce consistency.

Pour raspberry sauce onto the baguettes and tadah!

I really need to work on my pictures.

So this brings me to my topic of Breakfast. The most powerful meal of the day, which I will describe in more detail in my next post!