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Ingredients:
1 cup raspberry jam
1 loaf bread, dry and day old, cut into 16 thin slices
1½ cups milk
1 tbsp. vanilla extract
1¼ tsp. salt
6 eggs
4 tbsp. melted butter
Confectioners sugar
Warm maple syrup
Sour cream
Method:
Preheat oven to 350° F.
Spread a thin layer of raspberry jam on each slice of bread and fold in half to form sandwiches. In a bowl, combine milk, vanilla, salt and eggs. Dip sandwiches into batter and soak briefly.
Over medium heat, melt a tablespoon of the butter in a non-stick skillet. Cook the sandwiches in batches on both sides until golden, adding more butter to the pan for each batch. Place sandwiches on a platter and keep them warm in the oven until all are cooked. Dust with confectioners sugar. Serve with syrup and sour cream.
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