French toast with Caramelized Apples and red fruit sauce

Pour the condensed milk in a saucepan with 1/2 l of water; put on the fire to moderate flame and stir gently with a wooden spoon until the condensed milk will be well diluted.

Remove from heat and let cool.

In a bowl beat eggs slightly.

Pour the oil in a frying pan with tall basket and cook.

The slices of bread soaked in milk, drain and place on a grill.

Then put them in beaten eggs, then FRY in hot oil until they will be well browned.

Drain with a slotted spoon and place on paper towel.

Peel apples and cut into slices not too thick.

Cook in a nonstick frying pan with the butter and sugar until caramelized would be well.

Then keep them aside.

Gently wash the raspberries, strawberries and tamponateli gently with paper towels.

Pour into a saucepan with the sugar, a tablespoon of water, a tablespoon of lemon juice and liqueur: Cook 15 minutes on moderate heat.

Remove from heat, let cool, then cut into puree with an immersion blender.

Passed then the red fruit sauce through a mesh strainer.

Let cool.

Place 3 slices of bread for every single dish, cover with Apple slices and drizzle with the sauce.

Serve.