Italian Bread, sliced into thick pieces and soaked in a traditional egg and milk mixture and, wait for it…. stuffed with a fruit mixture including raspberries and peaches that have soaked overnight in a summer sangria! A summer breakfast favourite for those who like French toast with a dash of booze-infused goodness.

Ingredients

Sangria

• 750 mL bottle semi-sweet white wine
• 4 ounces peach liqueur
• 16 ounces frozen raspberries
• 16 ounces frozen peaches
• 16 ounces club soda, optional

French Toast

• 1/2 cup peach preserves
• 1/2 cup raspberry preserves
• 1 tablespoon water
• 2 teaspoons cornstarch
• 8 slices French or Italian bread
• 4 eggs
• 1 cup milk
• 1/2 teaspoon vanilla
• pinch of nutmeg
• powdered sugar

Instructions

1. In a large pitcher, add wine, peach liqueur and frozen fruit.
2. Refrigerate overnight to allow flavors to meld together.
3. Preheat the oven to 425 degrees.
4. In a small saucepan, add half of the fruit from the sangria with a slotted spoon.
5. Over medium heat, add peach and raspberry preserves and bring to a simmer. Allow simmering for 10 minutes.
6. In a small bowl, whisk together water and cornstarch and then stir into the fruit mixture. When thickened, remove from heat.
7. In a shallow bowl, combine eggs, milk, vanilla and nutmeg. Dip four slices of bread into the mixture and place coated side down on a parchment or silicone mat covered baking sheet,
8. Spoon fruit mixture on top of the bread.
9. Coat the remaining four slices of bread in milk mixture and place coated side up over the fruit mixture.
10. Bake for 10 minutes until lightly brown and then carefully flip to brown the other side.
11. Bake for an additional 6 minutes.
12. Remove and plate immediately, serving with any remaining fruit mixture and powdered sugar.
13. Before serving Sangria to enjoy as a cocktail, add a bit of club soda to each glass for a bit of fizz.