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!