Ingredients:
1 Loaf Potato Bread (Challah Bread or Rustic White would work great too)
3 eggs
2 cups ½ and ½ (or whole milk)
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp nutmeg
10 oz Raspberry Sauce
frozen raspberries
3 TBS white sugar
Butter, fresh raspberries and maples syrup to serve.
Raspberry Sauce:
Place a bag of thawed frozen raspberries in a blender.
Add sugar, lemon juice, and lemon zest.
Puree until smooth. (This can be refrigerated for up to a week)
Procedure:
1. Slice the loaf of bread into thick slices.
2. In a medium bowl, please whisk together the eggs, half and half ,vanilla, 1/2 tsp cinnamon and 1/8 tsp nutmeg.
3. Dunk the slices of bread in the cream and egg mixture. Both sides.
4. Pile the soaked bread on a plate. Preheat the oven to 350 degrees.
5. Heat a pan over medium heat. Add a couple of tsp of butter at a time and melt.
6. Add the bread to the butter and cook a few minutes on each side until golden.
7. Place the toast on a silpator parchment covered sheet pan. Bake the French Toast for about 10 minutes, or until the custard in the toast is cooked through and hot.
8. Serve hot with butter, and raspberry sauce or syrup.
3 eggs
2 cups ½ and ½ (or whole milk)
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp nutmeg
10 oz Raspberry Sauce
frozen raspberries
3 TBS white sugar
Butter, fresh raspberries and maples syrup to serve.
Raspberry Sauce:
Place a bag of thawed frozen raspberries in a blender.
Add sugar, lemon juice, and lemon zest.
Puree until smooth. (This can be refrigerated for up to a week)
Procedure:
1. Slice the loaf of bread into thick slices.
2. In a medium bowl, please whisk together the eggs, half and half ,vanilla, 1/2 tsp cinnamon and 1/8 tsp nutmeg.
3. Dunk the slices of bread in the cream and egg mixture. Both sides.
4. Pile the soaked bread on a plate. Preheat the oven to 350 degrees.
5. Heat a pan over medium heat. Add a couple of tsp of butter at a time and melt.
6. Add the bread to the butter and cook a few minutes on each side until golden.
7. Place the toast on a silpator parchment covered sheet pan. Bake the French Toast for about 10 minutes, or until the custard in the toast is cooked through and hot.
8. Serve hot with butter, and raspberry sauce or syrup.
Recipe Type: Authentic
Submitted By: Chef Christopher LeeRecipe Author: Chef Christopher Lee
Chef's Background: 2013: Opened Sophia's (Philadelphia, PA)
2009: Selected to participate in Top Chef Masters
2009: Awarded Michelin Star for Aureole
2006: Selected as one of Food and Wine’s “Best New Chefs”
2005: Selected as James Beard Foundation’s “Rising Star Chef of the Year”
Original Photograph/Video By: Chef Christopher Lee/slideshare.net
Photograph Retouched By: Recipe Spy
Source: http://www.slideshare.net/topchef/chef-christopher-lee-raspberry-french-toast?from_search=11