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French Toast Crunch With Raspberry-Cream Sauce

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“A wonderful weekend brunch. The cream sauce can be made with fresh strawberries instead of raspberries. This is sure to become a favorite. Cooking time is for both sides of toast.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the raspberry sauce: Mix the raspberries with the sour cream, add in the cinnamon; mix well.
  2. In a medium bowl, combine the first 6 ingredients.
  3. Dip the bread slices into the mixture to coat well on all sides.
  4. Coat each slice evenly with crushed Corn Flakes.
  5. Heat a skillet with margarine or butter.
  6. Cook each piece until golden and crisp.
  7. To serve: place two pieces of toast on each plate; sprinkle with confectioners' (icing) sugar.
  8. Top with Raspberry-Cream sauce, and fresh raspberries.

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