These sweet and ultra soft baked scones are made with fresh raspberries and topped with a rich almond glaze!
Slice the French loaf into 1-inch cubes. Preheat oven to 250 degrees. In a medium bowl, slightly beat eggs, milk, vanilla, and cinnamon. Add the bread cubes to the bowl and stir to coat. In a large saucepan, melt butter. Using a slotted spoon remove the soaked bread cubes and add them to the pan. Cook for 2-3 minutes over medium high heat flipping to brown on all sides. When done, keep them warm in the oven. Thread fruit and bread on skewers. Serve with maple syrup and powdered sugar.
Canadian Beaver Tails ~ classic donut dough, shaped and fried in canola oil, then topped with sugar, butter, & maple syrup. Oh so good!