Baked Sunday Mornings is a group of talented chefs working our way through Baked Explorations by Matt Lewis and Renato Poliafito. I'm a little early with this selection because I really wanted to make this recipe and won't have the chance next weekend.
This recipe is deceptively easy. The results are so elegant that guests would think you went to a lot of trouble to make something special for them. I used Sourdough Bread (yes, it's a California thing!) for the French Toast and Chambord in the Raspberry Sauce. I used Pecans which I added 8 minutes before the French Toast was done baking.
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| Raspberry Sauce in the making |
The only thing I would do differently next time is to add a Tablespoon, or 2, of sugar to the custard mix. I will definitely make this the next time we have overnight guests - let's see how many offers that gets me! We served it with Farmer John Sausage - perfection!
Have a lovely week!
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| Tile mural in downtown Carpinteria, CA |
What a perfect recipe to have on hand with the holidays just ahead. It looks wonderful and sounds delicious. I hope you have a great day. Blessings...Mary
ReplyDeleteOh, this looks fabulous, Susan! If my in-laws visit next weekend (not sure yet...the Big 10 b-ball tourney is in town), I think I'll make this for breakfast. Perfect for company~and I'll definitely add some sugar to the custard as you've suggested.
ReplyDeleteYours looks beautiful and I agree, the sauce was delicious!
ReplyDeleteI thought the same thing about adding a tablespoon or so of sugar as well.... just a tad. Overall, I was really happy with the recipe, and yours looks divine!
ReplyDeleteWhat a beautiful job you did on your french toast! I LOVE the addition of chambord to the raspberry sauce! : )
ReplyDeleteI don't think I've ever had French toast made with sourdough -- it looks fantastic, I'm going to have to try this! Looking at the beautiful raspberries in your photos is making me hungry, yum!
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