There isn’t much on the breakfast table that looks as good as maple syrup glistening French toast. Until you add the powdered sugar and raspberries! This tasted every bit as good as it looks. We used our left over Easter bread; a light bread with raisins and golden raisins. Being a day old, the bread soaks up the batter better. (Say that 6 times fast!) I like to cook as light as possible, so I only used egg whites and a touch of skim milk for the batter. Throw it on a hot griddle with a touch of cooking spray (once again trying to keep it light) until golden brown. Top it off with pure maple syrup, raspberries and a sprinkle of powdered sugar. Mmmmmmm.
We decided to have some Tart Cherry Stomp to go with our French toast. This was our first time trying this 100% fruit nectar. Yum…tart and sweet, a great combination. Good morning to you!!