Raspberry French Toast
|Seedless raspberry jam||1 Cup (16 tbs) (Use A High Quality Variety)|
|Day old brioche bread loaf/Other rich, slightly sweet bread||1 Pound, cut into 16 thin slices|
|Milk||1 1⁄2 Cup (24 tbs)|
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Tablespoon|
|Unsalted butter||4 Tablespoon|
|Confectioners sugar||1 Tablespoon|
|Fresh raspberries||1 Pint, picked over (2 Baskets, 1/2 Pint Each)|
|Maple syrup||1⁄2 Cup (8 tbs) (Use Warm)|
|Sour cream||1⁄2 Cup (8 tbs)|
Preheat the oven to 250°F.
Spread a thin layer of jam on 1 side of each slice of bread and fold in half to form sandwiches.
In a large bowl, whisk together the eggs, milk, orange liqueur, vanilla extract, and salt.
Dip the sandwiches into the egg mixture and soak briefly.
In a 12-inch non-stick skillet, heat 1 tablespoon of the butter over medium heat.
Working in batches, saute the sandwiches until golden brown, about 2 minutes per side.
Repeat with the remaining sandwiches, adding butter as needed.
Transfer the sandwiches to a large heatproof platter and keep warm in the oven until all the sandwiches have been cooked.
Garnish with the fresh raspberries and dust with confectioners' sugar.
Serve with maple syrup and sour cream.