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Raspberry Peach French Toast
Ingredients
- 6 slices sourdough French bread torn (I used some orange cranberry bread from the Farmer’s Market – yum!)
- 4 eggs
- 1 cup 1% milk
- 1 teaspoon vanilla extract
- 1 teaspoon cardamon
- ¼ cup agave syrup
- 3 teaspoon cornstarch
- 2 cups peaches
- ½ cup raspberries
- ¼ cup butter melted
Instructions
- Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine agave, cardamon, and cornstarch together, gently mix in peaches and raspberries and place in a greased 13″x9″ baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 400 degrees for 30 minutes or until golden brown.