French toast is easy and forgiving. This is my go-to recipes since I was a kid, but I play with the syrup any chance I get. This raspberry-maple combination is popular with my family, but sometimes I use a blend of fig preserves and butter. It’s up to you.
You know those blog posts with paragraphs upon paragraphs before you get to the recipe? This isn’t one of those.
French Toast with Raspberry-Maple Syrup
2 cups frozen raspberries, defrosted
1 cup maple syrup
4 tablespoons butter
3 eggs
2 cups milk
1/2 teaspoon salt
12 slices bread, 1/2 inch thick
powdered sugar
1. In a small bowl, blend the raspberries and the syrup. If you prefer, diced pears or peaches can be substituted for the raspberries. While mixing, use the back your spoon to press the fruit to break apart the berries.
2. Transfer the syrup mixture into a container or dispenser. Cover and set aside for French toast. If not consumed within 1 hour, refrigerate up to 3 days and warmed in a saucepan over low heat.
3. In a mixing bowl, beat the eggs lightly. Then add the milk and the salt.
4. In a pan, melt the butter over medium heat.
5. Dip each slice of bread into this mixture to coat completely.
6. Place slices in the pan. Be certain to leave space for you to turn each piece over after 3 minutes. Remove toast from pan when both sides are golden brown.
7. Sprinkle with powdered sugar and serve with the Raspberry-Maple Syrup.
