For the sauce
- ½ cup strawberries, chopped
- ½ cup blackberries, chopped
- ½ cup raspberries, chopped
- 2 tsp vanilla extract
- ¼ cup Rum
- 2 tbs. lemon juice
- 1 cup of sugar
- Reserve a few of each berry for garnish
- Mint leafs to garnish
For the French toast
- Ahuacatlán Natural as needed
- 8 tsp. Brown sugar
- 2 tsp. Ground cinnamon
- 2 eggs, beaten
- ¼ cup milk
- 1 tsp vanilla extract
- 8 slices of bread
To make the sauce, place in a bowl all the berries, and add the vanilla extract and lemon juice.
In a sauce pan turned on to medium heat, add the rum and when it starts to heat up add the sugar and dissolve completely. Add all the mixed berries and cook. When these start to become juicy remove from the heat and blend them.
Strain the sauce and reserve.
For the French toast, in a bowl mix well the brown sugar and cinnamon. Reserve.
In a separate bowl, beat the eggs and add the milk and vanilla. Reserve.
In a sauté pan, add Ahuacatlan Natural and heat up.
Take the bread slices and briefly pass them through the egg mixture first, then the cinnamon-sugar mix, and then the egg mixture again.
Fry each slice of bread in the previously heated up pan. Use 1tsp of Ahuacaltan for every bread slice. Fry from both sides.
To serve, add a few slices of French toast on the plate and add a few spoonfuls of the berry sauce. Garnish with fresh berries and mint leafs.