Cibatta French Toast with Raspberry Preserves
Trust me, you need this sweet treat for breakfast. Feeling a little guilty about another indulgence? Christmas lasts for at least a week, right?
Servings: 6 Servings
- 1 loaf ciabatta bread sliced
- 8 eggs beaten
- 1/4 cup half and half
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- 1 jar raspberry preserves 10oz
- 1/2 cup water
- 1 pint raspberries or 1 bag frozen
- 1 pint blackberries or one bag frozen
- 6-8 tablespoons butter
- powdered sugar for topping
Pour preserves into a medium saucepan. Add water and berries (reserve a few of each for topping). Bring to a boil and reduce heat. Simmer until thickened a bit. Keep warm.
Beat eggs and half and half. Add cinnamon, nutmeg and salt. Dip sliced ciabatta bread into egg mixture and brown in pan with melted butter. Three to four minutes per side. The more butter the better so that the edges get very crispy, that is what this french toast is all about.
Warm preserves while making french toast. Drizzle preserve mixture over french toast. Top with more berries and powdered sugar.
Serving: 6g | Calories: 416kcal | Carbohydrates: 55g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 252mg | Sodium: 405mg | Potassium: 340mg | Fiber: 10g | Sugar: 10g | Vitamin A: 895IU | Vitamin C: 37.2mg | Calcium: 89mg | Iron: 2.1mg