Raspberry French Toast

Saturday morning.  A late lazy start, which probably would of been even later if the cats hadn't decided it was way past time for us to get up to feed and play with them.  A cup of freshly brewed coffee while watching chef Lynn Crawford on Pitchin In milk her first ever goat, and then a delicious plate of raspberry jam filled french toast.....mmmmm, if only every Saturday were like this....

Raspberry French Toast
2 servings

6-8 slices bread (any bread you have)
raspberry jam (I had homemade, but use your favourite)
3 large eggs
3/4 cup milk
1/4 tsp cinnamon
2 Tbs butter
icing sugar to sprinkle

• in a deep dish mix the eggs, milk and cinnamon until well combined and set aside.
• spread the jam onto half of the bread slices and top with the other bread to make sandwiches.
• submerge the sandwiches in the egg mixture, turning to coat both sides.
• meanwhile, in a large skillet, melt the butter over a medium heat until bubbling slightly.
• transfer the egg coated sandwiches to the skillet and fry on both sides until golden brown, about 3-4 minutes each side.
• serve, sprinkled with icing sugar.

 I had plain white bread, but experiment with all kinds.

don't use too big of a dish, you want the depth of liquid so that the bread can get coated on all sides.

mmm....jam sandwiches

alternate the sandwiches so that each is coated sufficiently.

use a big enough skillet so that you can fry them all together if possible.

delicious also served with crispy bacon or a fruit salad.