French Toast Crunch with Raspberry Cream Sauce
Indulge in the irresistible combination of crispy, golden French Toast Crunch with a luscious raspberry cream sauce that transforms breakfast into a decadent treat. This recipe takes classic French toast to the next level by coating thick slices of brioche or challah in a crushed cornflake crust for a delightful crunch. Each bite is complemented by the rich, tangy raspberry sauce, made from fresh raspberries and cream, and an airy raspberry-infused whipped topping. Perfect for a special morning or brunch gathering, this dish is finished with a dusting of powdered sugar and optional fresh mint for an elegant touch. Easy to prepare in just 25 minutes, this show-stopping recipe brings together textures and flavors that are both comforting and sophisticated. Keywords: French toast crunch, raspberry cream sauce, cornflake crust, decadent breakfast.
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Recipe Information
Ingredients
- 6 slices thick-cut bread slices (e.g., brioche or challah)
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 2 cups crushed cornflakes
- 3 tablespoons unsalted butter (for cooking)
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar (for sauce)
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for garnish)
- fresh mint leaves (optional, for garnish)
Instructions
In a shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and 1 tablespoon of granulated sugar until well combined.
Spread the crushed cornflakes in an even layer on a separate plate.
Preheat a non-stick skillet or griddle over medium heat and add 1 tablespoon of unsalted butter to coat the surface.
Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side, then press each side into the crushed cornflakes to coat evenly.
Place the coated bread slices onto the hot skillet and cook for 2-3 minutes per side, or until golden brown and crispy. Work in batches, adding more butter to the skillet as needed.
In a small saucepan, combine the raspberries, 2 tablespoons of granulated sugar, and 1/4 cup of heavy cream. Heat over medium heat, stirring occasionally, until the raspberries break down into a sauce and thicken slightly (about 5 minutes). Remove from heat and strain through a fine mesh sieve, if desired, to remove seeds.
In a small mixing bowl, whip the remaining 3/4 cup of heavy cream with a whisk or hand mixer until soft peaks form. Gently fold in 2 tablespoons of the cooled raspberry sauce to create a raspberry cream.
Plate the French toast by stacking 2-3 slices per plate. Drizzle generously with the warm raspberry sauce and top with a dollop of raspberry cream.
Sprinkle with powdered sugar and garnish with fresh mint leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 100.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 550 mg | 42% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
