[Recipe] Lemon Curd and Raspberry Sauce French Toast

Bread:

12 (11/2 oz) diagonally cut slices of French bread (gluten free if desired)

21/2 cups milk

1/3 cup sugar

1/2 tsp vanilla

4 egg whites

2 whole eggs

Lemon Curd:

1/2 cups freshly squeezed lemon juice

6 large egg yolks

1 cup organic sugar

4 tsp freshly grated lemon zest

1 stick (8 tbsp) grass fed butter cut into 1 inch pieces

Raspberry Sauce:

1 10 oz pkg frozen raspberries, thawed and undrained in syrup

1/4 cup chambord

1/4 cup plus 2 tb unsweetened orange juice

2 tsp corn starch

Bread:

Cut horizontal slit thru the bottom crust of each slice of bread to form a pocket. Spread lemon curd into pockets of bread.

Place 6 slices each in 2 large shallow baking dishes, set aside.

Combine milk, sugar, vanilla, egg whites and eggs in a bowl and beat with a wire whisk. Pour milk evenly over bread slices, cover and chill 1 hour or till liquid is absorbed.

Coat a large nonstick skillet with cooking spray and place over med heat till hot. Put bread in and cook 3 minutes turn over and cook 3 minutes till browned. Repeat with rest of bread slices.

Serve with raspberry sauce, could scatter fresh raspberries over, a candied lemon peel or sliced almonds.

Lemon Curd:

Combine the lemon juice, egg yolks and sugar in a non metallic bowl. Whisk till smooth. Transfer the mixture to a heavy non-reactive saucepan and cook on med heat stirring constantly with a wooden spoon until hot or 5- 10 minutes. (do not boil)

The mixture should begin to thicken as the temp increases. Once thick it should coat the back of the spoon. reduce the heat and cook for an a additional 50-10 minutes stirring constantly. Remove saucepan from heat and strain into a bowl. Stir in lemon zest and butter till the butter is completely melted. Cool before using. The curd can be store din the fridge in an air tight container for up to one week.

Raspberry Sauce:- makes one cup

Place raspberries in blender or food processor cover and process till smooth. Strain and discard seeds.

Combine raspberry puree and chambord in small saucepan, bring to a boil reduce heat and simmer uncovered 5 minutes. Combine orange juice and cornstarch, stir well add to raspberry mixture. Place over low heat and cook till thickened stirring constantly. Let cool. Store sauce in air tight container in fridge.