Our Recipes

French toast with raspberries and custard sauce


Mix the first 4 ingredients in a large bowl with a mixer. Add the eggs and egg whites one by one; mixing well each time you add one. Keep on mixing while progressively adding the 2 cups of milk. Arrange 9 bread slices in a baking pan of 13 x 9 inches sprayed with cooking oil.  Put half of the raspberries on top, and the rest of the bread slices. Pour the mix over the bread. Let stand for 30 minutes. Heat the oven to 350°F. Bake the French toast during 40 minutes or until it´s brown. Meanwhile, boil the rest of the milk in a pot, add the instant pudding and whisk.  Remove from heat and let stand for 5 minutes. Heat the rest of the raspberries in a small microwaveable bowl for about 15 to 20 seconds or until they´re warm. Add the pudding mix over each individual serving of French toast, and put some raspberries on top.