French Toast with Raspberry Cream Sauce 1 cup evaporated milk 2 large eggs 3 tablespoons water 2 tablespoons granulated sugar 1 tablespoon vanilla extract 1 teaspoon cinnamon 8 thick slices French bread 2 cups crushed cornflakes Confectioners’ sugar Raspberry Cream Sauce 1/2 pint fresh raspberries In a medium bowl, combine the first 6 ingredients. Dip bread slices into the mixture and then coat each slice with cereal. Heat a buttered skillet and cook each piece until golden and crisp. To serve, place two pieces of toast on each plate and sprinkle with confectioners’ sugar. Garnish with Raspberry Cream Sauce and fresh raspberries. Raspberry Cream Sauce 1 (10 ounce) package frozen raspberries, thawed 1 cup sour cream or plain yogurt 1/2 teaspoon cinnamon Mix the raspberries with the sour cream and add cinnamon.