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Ingredientes
- 2 c. Raspberries
- 3 Tbsp. Confectioners' sugar
- 1 c. Heavy cream
- 1/2 c. Sherry
- 3 x Egg yolks, lightly beaten
- 6 slc Bread, up to 8 crusts remove, cut in triangles
- 3 ounce Butter, 6 Tbsp
- 1 tsp Cinnamon
Direcciones
- Sprinkle the raspberries with confectioner's sugar, crush them gently with a fork and set aside. Whip the cream till it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Heat the butter in a frying pan and when it is warm, fry the bread on both sides till it is golden. Transfer the slices to a hot dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 285 | 54% |
| Total Fat 32.34g | 40% |
| Saturated Fat 18.8g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 432mg | 18% |
| Potassium 216mg | 6% |
| Total Carbs 47.12g | 13% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.91g | 8% |
| Protein 7.29g | 12% |
