Note: make the whipped cream & raspberry sauce before you make the french toast.
Do I need to give you a recipe for french toast? The technique we have in our house I learned from my husband: use one more egg than you have people to feed (this works for up to about 6 people, after that you may want to add a few more). Whip the eggs thoroughly in a dish or pan that is wider than your bread slices (day old or not too soft bread works best). Add milk- a little less than the amount of eggs you see. Add a dash of cinnamon and a dash of vanilla. Whip it all up. Pre-heat your pan over medium heat with a tablespoon of butter or coconut oil in it. Quickly dunk a slice of bread in the egg mixture, flip it if neccessary, then place it on the hot pan (my husband uses a fork for dunking the bread, I prefer to use my fingers so the bread doesn't rip as easily). After a couple of minutes check the bread to see if the bottom side is browned. Flip to cook the other side. Repeat. You can place the french toast on a try in the oven with the light on to keep them warm while you finish cooking the rest of the slices.
Now for the fun part. (Yes, it melts quickly!)
Chocolate Whipped Cream
3 cups heavy cream
1/4 cup sucanat or other raw sugar (this makes a "dark" chocolate, if your family needs more sweetness, add to taste)
1/4 cup cocoa powder
1 teaspoon vanilla extract
With your mixer, beat the cream until it starts to get thicker (but not stiff yet). Add the sucanat, cocoa powder, and vanilla. Taste & add more sucanat if needed. Beat until stiff peaks form. Will keep for a few days in the refrigerator.
Raspberry Sauce
3 cups frozen unsweetened raspberries
1/2 cup real maple syrup
1/2 teaspoon cinnamon
Place all the ingredients in a pan over medium heat. Cook until berries are juicy & sauce is steaming hot. Allow to cool slightly.
These recipes are enough for about 4 or 5 people. You will have leftover whipped cream (unless your crew really likes whipped cream)! Oh, but there are so many good things to do with leftover chocolate whipped cream... add it to your coffee, mmm, use it for a fresh fruit dip, or let it freeze for some "faux" ice cream! (Stir every 30 minutes to break up the ice crystals.) I also had about a 1/2 cup of leftover raspberry sauce. I would suggest that after an hour of freezing, when you are stirring up those ice crystals, add in the raspberry sauce so you will have some awesome chocolate raspberry ice cream!
Enjoy!
Lisa
