Raspberry Walnut French Toast

Ever seen a quick bread made into french toast?  It is a great way to fancy up french toast.  

I don't make french toast all that often, but we had it growing up every once and a while.  Scot and I made some for breakfast for (I think) the first time half a year or so ago.  It was fun for Scot because it is something he grew up eating a lot.  While I was helping him make it, he was shocked at how easy it was.  He kept going on and on about it.  "Why don't we make this everyday?"

Now, this french toast involved baking a raspberry and walnut quick bread first (we also tried a blueberry bread, no nuts).  We made the bread the night before so that it would be completely cooled in time to make the french toast.   

This french toast is pretty sweet, no need for syrup.  However, I do like the taste of the maple with it so I like a little syrup on it.  It would be great with some slightly sweetened freshly whipped cream.  I am on a cream-free diet right now.  Like this week.  So, I skipped it.  

I have to say that Scot and I saw this idea a while back and he was especially excited about it.  He really liked this breakfast.  I probably preferred the no nut version but Scot liked this version best.  

Raspberry Walnut French Toast

bread recipe adapted from Allrecipes

For bread:

1/3 cup melted butter

1 cup white sugar

2 tablespoons lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

1/2 cup chopped walnuts

1 cup fresh or frozen raspberries

For french toast:

Butter, for pan and to serve

2 eggs

a splash of milk

a pinch of cinnamon

powdered sugar

maple syrup

Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan.

In a mixing bowl, beat together butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in nuts, and raspberries. Pour batter into prepared pan.

Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Remove bread from pan and let cool completely on cooling rack.

Preheat griddle pan and butter pan. Slice bread into thick, one inch slices. Prepare egg mixture by whisking together egg, milk and cinnamon. Dip each slice of bread quickly in the egg mixture to coat and place on griddle. Cook on all sides until golden brown. Serve with a tiny bit of powdered sugar and maple syrup (the toast is sweet enough to eat on its own!)

(Servings: 4, Prep time: 1.5 hrs, Cook time: Cook time: 20 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5