Occasionally I will whip up some of my Buttermilk Pancakes per her request, but I’m not always in the mood at 6:30 am to begin baking. But of course, for Braelyn I will…most of the time.
Apparently Ben also gets bored with his cereal choices because he requested French toast the other day. “Please can you make us French toast in the morning?”
Yeah, seriously, he was already thinking about it the night before. I guess he figured if he could get me to commit to making it while I was coherent, there would be no backing out the next morning.
It was a good thing that I met some gals to run at 5:30 in the morning because by 7:00 when my family was all up, there was not only Vanilla French Toast but also Raspberry Cream Sauce and freshly whipped cream waiting for their eager little bellies.
I think it’s safe to say that Ben was a little excited. Our Saturday breakfast seemed to fulfill his need for a little variety in his morning meals.
This Vanilla French Toast is your typical French toast with a teaspoon of pure vanilla and a teaspoon of sugar added to the egg dredge. If it weren’t for the Raspberry Cream Sauce, I would have added a little bit of cinnamon as well.
French toast is one thing I don’t mind with gluten free bread. Warming it on the skillet as well as soaking it in the egg mixture really masks the typical dryness and crumbly texture that gluten free breads have.
Most raspberry sauces are made by cooking the berries in a little bit of water and sugar. I opted to cook my berries in cream before puréeing the mixture in the food processor. The creaminess of the sauce really worked well with the vanilla undertone of the toast. A perfect pairing indeed!
So the next time you wake up at 5:00 in the morning maybe you can throw together a fun breakfast for your family as well. They sure will love you for it!
What breakfast do you love waking up to?
- For Toast:
- 8 pieces gluten free bread
- 3 eggs, beaten
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- pinch of salt
- For Raspberry Sauce:
- ½ cup heavy cream
- 1½ cup raspberries
- 2½ tablespoons sugar
- 1 teaspoon vanilla
- 2-3 tablespoons water
- Begin cooking sauce. In a small saucepan combine cream, sugar and vanilla and mix thoroughly. Add raspberries. Bring mixture to a boil and then reduce heat to a simmer for 5 minutes, stirring occasionally.
- Once mixture is done cooking transfer to a food processor and puree until smooth. Return to saucepan. Add 2-3 tablespoons of water to achieve desired consistency. Heat on low until warmed through.
- Begin French toast by heating a skillet on medium heat. In a shallow bowl, whisk together eggs, milk, vanilla, sugar and salt.
- Once skillet is at cooking temperature, spray with cooking spray. Dredge each side of the bread in the egg mixture and place on skillet. Cook for about 3 minutes on each side until toast is golden brown and egg is cooked through.
- Serve toast with warm raspberry sauce. You may garnish with assorted berries and whipped cream.