Saturday, November 3, 2007

French Toast with Raspberry Sauce

This is Christmas morning breakfast at our house. It's delicious and looks gorgeous.

4 croissants
8 ounces cream cheese
2 T raspberry jam
4 eggs beaten
4 T milk
Dash of salt
1 t nutmeg
1 bag frozen raspberries, for sauce

Slice croissants in half, lengthwise. Blend cream cheese and jam. Spread mixture on inside of croissants, and put croissants back together.
Mix eggs, milk, salt and nutmeg. Dip croissants in batter and fry.
Puree raspberries in blender. Strain out seeds.
Pour raspberry sauce on plate and top with croissant.

serves 4

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