This may sound like an interesting combination to say the least, but it's a great summer rendition of french toast that can be served for breakfast or dessert.  I came across this recipe in one of my favorite cookbooks and despite my initial thoughts, I went ahead and made it.  The dish is a combination of savory and sweet, and the homemade sorbet reminds me of the syrup that's usually drizzled over traditional french toast, but in many ways better.  It adds depth and a different texture to the overall dish and gives your palette something to play with.  I used the below recipe for my sorbet but store-bought could work too.

+BLOVIN’+

French Toast and Raspberry Sorbet Serves 4, can serve more*

Ingredients (for french toast) 4 eggs 3/4 cup milk 2 tbsp superfine sugar 1 tbsp cinnamon zest of 1 lemon 8 slices of bread 2 tbsp of butter, for the pan

For the sorbet 4 cups raspberries 2/3 cup superfine sugar 1/2 cup water

What you need - Blender - Small saucepan - Freezer-safe bowl - Medium Skillet

Directions For sorbet (give at least 4 hours). Purée raspberries in a blender (use a strainer to remove seeds, optional). In a small saucepan, heat sugar and water, and stir until sugar has dissolved. Pour syrup onto puréed raspberries and leave to cool. Once cooled, place the mixture in the freezer, fluffing up the sorbet once every hour throughout 4 hours.

In a medium bowl, whisk together eggs, milk, sugar, cinnamon, and lemon zest. Heat butter in a skillet on medium, dredge bread as you cook one-two slices at a time, and place into skillet. Cook until both sides are golden brown. Serve one-two pieces of toast per person with a scoop of sorbet.  Sprinkle with confectioners' sugar (optional).