French Toast with Raspberry Whole Wheat Bread



French Toast made with Raspberry Whole Wheat Bread

 You know how we like breakfast for dinner around here, right?  And you know about those yummy berries that we got from the nice people at Driscoll's, right?  Well, we needed to get those delicious (my new favorite word...MaMa says I'm pretty darn cute when I say it) berries used up before they went bad.  That's when MaMa ran across this recipe for Raspberry Bread and she put the whole grain twist on it:


Raspberry Whole Wheat Bread


Ingredients for Raspberry Whole Wheat Bread:

2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Barley Flour
1/2 c Joseph's Grainery Soft White Wheat, cracked in your blender for about 60 seconds
3 tsp cinnamon
1 tsp salt
1 1/4 tsp baking powder
1/2 tsp baking soda
20 oz raspberries
4 eggs
1 c vegetable oil
1/2 c milk

Directions:  Preheat the oven to 350 degrees.  In the bowl of your mixer, mash the raspberries very well.  Add the eggs and oil.  Gradually add the dry ingredients and mix well.  Pour into 2 greased loaf pans and bake for 1 hour.


"MaMa, I'm sure it's delicious, but something just doesn't look right."

 Yes, I know what you're thinking.  Why are those loaves so flat?  Well, the recipe that MaMa was inspired by forgot to list the baking powder and baking soda in the list of ingredients.  It only mentioned them in the directions, so when we saw that the bread didn't rise much, MaMa felt kinda silly.  But never fear, she salvaged the loaves by making french toast with them!  The bread was still tastey, just a bit dense.  :)  Here's what MaMa did to make the french toast...

Ingredients for making French Toast:

2-3 eggs
large splash of milk
1 tsp cinnamon

Directions:  In a shallow dish, whisk together the ingredients.  Lay each slice of bread down in the mixture and turn over to coat both sides.  Cook for about two minutes each side over medium heat.

French Toast with Raspberry Whole Wheat Bread

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