French toast fingers are something I used to make on special occasions while my kids were growing up. I always tried to make every holiday a magical event. One year on Valentine’s Day my kiddo’s woke up to 50 red, pink and white helium balloons in the dining room. Then they were served peanut butter & jelly filled french toast fingers on china and champagne glasses filled with orange and sparkling juice. Well, my hubby and I are not big on peanut butter and jelly, but we do love raspberry preserves. I used a really good loaf of sourdough from my favorite artisan bakery, Carter’s to give these french toast fingers a little twist…
Raspberry Preserve French Toast Fingers
3 large slices or six small slices of a hearty bread
1/2 cup half and half
1/2 tsp vanilla
1 tsp cinnamon
1/2 cup good raspberry preserve, (local if you can get it)
3 Tbs butter
pinch of salt
In a bowl, scramble the eggs with half and half, cinnamon, vanilla and a pinch of salt. Soak each piece of bread and set aside on a plate until all the pieces of bread have been soaked.
In a skillet, melt butter on medium heat. Cook the bread on one side and remove from pan cooked side up to a cutting board or plate. Cover cooked side of french toast with raspberry preserve and fold other cooked side on top to create a sandwich. Return bread to pan and cook opposite side.