This recipe comes to us from my son, Christopher. He recently took a cooking class from ARC Greensboro and really enjoys his time in the kitchen. Sweet and full of sugar, I wouldn’t recommend this on a regular basis. Sometimes, though, we must indulge. I like to start with a hearty piece of bread. We like an Oatnut bread for both the nutritional value and the texture that it adds.
FRENCH TOAST DIPPERS
6 thick slices bread
1 T vanilla extract
ground cinnamon (optional)
1. Heat a lightly oiled griddle or skillet to medium-high.
2. Beat together egg, milk, sugar, and vanilla.
3. Dip each slice of bread in egg mixture, turning to coat both sides. Transfer to griddle, and quickly sprinkle with cinnamon. Turn and sprinkle with cinnamon again. Then, cook on both sides until golden.
4. Once finished, cut each piece into four strips and thread onto a skewer.
5. Top with blackberries and serve warm.
Warm one cup of maple syrup in a sauce pan along with 4 ounces of blackberries. Heat for 20 minutes over medium-low heat until the berries are soft and begin to loose color. Take a fork and mash berries into the syrup until uniform. Serve warm.