The Queen's Raspberry French Toast

This is nothing more than my usual (extremely buttery, eggy, sugary) French Toast recipe, but with some fresh raspberries and whipped cream on top!  I cook it mostly by feel, but I'll do my best to give some useful instructions.  This recipe makes 4 slices.  Scale up or down as necessary.

You will need:

- 4 slices of Pepperidge Farm French Toast Swirl Bread (other varieties like Cinnamon Swirl work well too, obviously)

- 3 large eggs

- 1/3 cup of milk

- 1/2 teaspoon of vanilla

- 1 teaspoon of cinnamon

- 4 teaspoons of brown sugar 

- 1/3 stick of butter

- real maple syrup

- a handful of fresh raspberries

- whipped cream

- one large flat-bottomed pan (big enough to fit 4 bread slices at once)

Instructions:

1) In a medium bowl, combine the eggs, milk, vanilla and cinnamon.  Mix well by stirring with a fork.  

2) Transfer bread slices one at a time to the egg mixture, flipping once to coat thoroughly, and transfer them to the pan.  Be gentle, as the bread will be soggy (this is good though!)

3) Cut the butter into small pieces and disperse them in the pan around the bread.

4) Cook over low-medium heat, adding brown sugar to both sides of the bread as you do.  Also add any remaining egg mixture to the pan.  This will make things even tastier, trust me.

5) It's up to you to decide how crispy you want your toast.  You certainly want to cook long enough that the bread is no longer soggy.  It should hold up well when you flip or transfer it.  I like to let the edges get a little browned, but still leave it moist.

6) Serve with maple syrup, berries and whipped cream.

Also note - we almost always cook breakfast sausage patties (Purnell's specifically) along with our French Toast.  The tastes are really complementary.

Here are some pictures!