Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Raspberries 6 sl Bread; up to 8
3 tb Confectioners' sugar -crusts remove, cut in
1 c Heavy cream -triangles
1/2 c Sherry 3 oz Butter; 6 Tbsp
3 Egg yolks; lightly beaten 1 ts Cinnamon

"I have never found out the origin of this recipe or where its name comes
from. However, it is particularly pleasant because of the contrast between
the hot toasted bread (which is similar to the French toast) and the cold
raspberries and cream."

Sprinkle the raspberries with confectioner's sugar, crush them gently with
a fork and set aside. Whip the cream until 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. Melt the butter in a frying
pan and when it is hot, fry the bread on both sides until it is golden
brown. Transfer the slices to a warm 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

SOURCE: _Great British Cooking: A Well Kept Secret_ posted by Anne
MacLellan

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