French Toast Crunch With Raspberry-Cream Sauce

• 1 cup evaporated milk
• 2 large eggs
• 3 tablespoons water
• 2 -3 tablespoons sugar
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 8 slices French bread (1-inch thick)
• 2 cups crushed corn flakes
• 2 -3 tablespoons butter (for frying, you might want to use margarine, as it doesn't burn as much as butter) or 2 -3 tablespoons margarine (for frying, you might want to use margarine, as it doesn't burn as much as butter)
• confectioners' sugar, for sprinkling
• 12 pint fresh raspberry
• 1 (10 ounce) package frozen raspberries
• 1 cup sour cream
• 12 teaspoon cinnamon

1. To make the raspberry sauce: Mix the raspberries with the sour cream, add in the cinnamon; mix well.
2. In a medium bowl, combine the first 6 ingredients.
3. Dip the bread slices into the mixture to coat well on all sides.
4. Coat each slice evenly with crushed Corn Flakes.
5. Heat a skillet with margarine or butter.
6. Cook each piece until golden and crisp.
7. To serve: place two pieces of toast on each plate; sprinkle with confectioners' (icing) sugar.
8. Top with Raspberry-Cream sauce, and fresh raspberries.

milk, eggs, water, sugar, vanilla, cinnamon, bread, corn flakes, butter, confectioners, fresh raspberry, frozen raspberries, sour cream, cinnamon

Taken from www.food.com/recipe/french-toast-crunch-with-raspberry-cream-sauce-100220 (may not work)