Triple-Berry French Toast
Carl Kleinebecker
ingredients
- 2 C frozen blueberries
- 1 1/2 C frozen blackberries
- 1 1/2 C frozen raspberries
- 2/3 C granulated sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 2 large eggs
- 2 large egg whites
- 1 C milk
- 1 tsp vanilla
- 8 oz day-old French bread, cut into cubes
- 1 tbsp granulated sugar
- 1 tbsp confectioners’ sugar
directions
- 1
Preheat oven to 350°
- 2
Lightly coat a 9“ x 13” baking dish with cooking spray. Add blueberries, blackberries, raspberries, 2/3 cup granulated sugar, cornstarch and cinnamon into the dish - toss well to combine.
- 3
In a large and shallow dish, beat together eggs and egg whites. Whisk in milk and vanilla. Add bread, turning to coat. Set aside and let sit for about 5 minutes, turning the cubes occasionally. Scatter the bread over the berries in a single layer. Sprinkle the top with the 1 tablespoon granulated sugar.
- 4
Bake until golden brown and the juices are bubbly, about 30 minutes. Remove and let sit for a couple minutes before serving. Sift confectioners’ sugar on top right before serving.
- 5
Makes about 4 to 6 servings.
Source: From the kitchen of cuinary in the country
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