Ener-G Egg Replacer French Toast and Raspberry Sauce
|2||tsp||dark rum or rum extract|
|1 1⁄2||ea||French bread loaf (cut into 1 inch thick slices, 12-14 pcs)|
|3||cup||crushed cornflakes (plain)|
|1⁄2||cup||oil and 2 pats of butter (for frying)|
In a large skillet, warm oil and butter on very low heat. In a mixing bowl, blend milk, rum and vanilla for 1 minute at medium-high speed. In a separate bowl, mix the sugar, cinnamon and Ener-G Egg Replacer until well blended. Add this to the milk mixture on a slow speed until all is incorporated. Blend on medium-high for 1 minute. Cut the French Bread in at least one inch thick slices to let dry slightly. (Works best with day old bread, left to dry overnight, covered). Turn heat up to medium (not too hot). Dip bread into milk batter and coat both sides. Dip slices into cornflakes, coat both sides, and place onto skillet. Fry each side until golden brown. Continue process until all slices are used.
For Raspberry Cream: In a small bowl, mix the 1 tbsp sugar and 1/4 tsp cinnamon together, then blend in 1 cup sour cream (or plain yogurt). Add 10oz of frozen raspberries (thawed) and mix until well blended. Top the toast with raspberry cream mixture and sprinkle with confectionery sugar. Enjoy!