- 2 teaspoons [10 g] soft butter
- 6 nice country-style bread slices
- 1/2 cup [100 g] sugar
- 6 tablespoons [90 g] butter
- 3/4 cup + 2 teaspoons [200 mL] heavy whipping [35%] cream
- Few drops vanilla extract
- 8 3/4 ounces [250 g] cleaned fresh raspberries
|
- Using soft butter, butter bread slices on one side.
- Generously sprinkle buttered side with sugar; reserve remaining sugar.
- Over really low heat, melt remaining 6 tablespoons [90 g] butter into large frypan.
- Arrange bread slices, sugared side down, side-by-side into frypan.
- Cover and cook over medium heat for approximately 10 minutes, to melt the sugar, removing frypan from heat as soon as sugar hardens to frost each slice of bread.
- Meanwhile, whip cream mixing in reserved sugar and vanilla until soft peaks form.
- Transfer French toasts, sugared side up, onto individual plates; evenly top with raspberries.
- Serve French toasts, garnished with vanilla-flavored whipped cream.
|
