Welcome to another beautiful Baked Sunday Morning!
I’ve been feeling bad that I have missed a couple of weekends with this awesome group because I really enjoy meeting the new people who are just as fanatical about cooking from this wonderful cookbook as I am! It’s a great book – Baked Explorations – by Matt Lewis and Renato Poliafito. Fortunately, for me, it was a pretty easy assignment and I welcomed this after a rather difficult week. And there really is nothing more comforting to me than a warm, chewy, sweet french toast. I kept pretty true to the original recipe, making just a few changes to accommodate my fridge and pantry. Here are a few more pictures with the changes that I made……..
Well first of all….I used pistachios instead of slivered almonds because I recently posted a recipe that called for pistachios and I had plenty leftover! Here’s what the french toast looked like naked…..just out of the oven.
I would have welcomed this with just a splash of traditional pure maple syrup right out of the bottle! But the recipe called for us to make a home made raspberry sauce. And this was the only other place where I made a change. I added blackberries as well and doubled the recipe using a cup each of raspberries and blackberries. It was delicious and simple and just look at how it transformed the look (and taste) of this basic french toast……
What an elegant treat for Christmas breakfast or New Year’s Day brunch! It’s too simple and pretty NOT to treat yourself right! Come on…..you want a piece now. You know you do!