Are you kidding me with this recipe? It is crazy good and only takes just a few extra steps to make regular french toast into something truly spectacular.
I love raspberries. Even though it is not berry season (May – Aug,) it doesn’t mean that you can’t enjoy berries all through the year. I used fresh raspberries for the sauce, but frozen raspberries work just as good.
I made this recipe on a whim. I started with just a regular french toast recipe; eggs, splash half & half, dash cinnamon, dash nutmeg, splash and a half of vanilla. Mix together and dip in my bread and cook in a skillet of butter until browned and cooked through.
I then took two slices of french toast and spread one piece with marshmallow fluff and turned it into a sandwich. Cut in half and placed on plate.
Raspberry Sauce (makes 3/4 cup)
- 1/4 cup sugar
- 2 tbsp water (if using frozen raspberries, use 1 1/2 tbsp)
- 6 oz. raspberries
Place water and sugar in a saucepan and bring to a boil. Lower heat and bring to a simmer and add raspberries. Mash with a fork or whisk until it starts to look like a sauce or until all sugar is dissolved.