Raspberry French Toast Bake
Raspberry French Toast Bake is a deliciously easy breakfast that can be prepared the night before. Great for holiday mornings or for when you have company in town. With bread soaked in a cinnamon sugar egg mixture overnight, then baked and topped with a caramelized raspberry mixture, this will surely be a crowd-pleaser.
Looking for more holiday breakfast ideas?
Enjoy a French Toast mixture surely be a crowd-pleaser. Bread soaked overnight, baked and topped with a caramelized raspberry crumble.
Raspberry French Toast Bake
Ingredients:
- 6 large eggs
- 1 3/4 cup Silk Original Almond Milk (#1456)
- 2 tsp Cinnamon Vanilla French Toast Sugar (#1536)
- 1 tsp Blue Cattle Mexican Vanilla Bean Paste (#6945)
- 1/4 tsp Regal Fine Sea Salt (#1146)
- 8-12 slices Rocky Mountain Bread Co. White Bread (#1336), whole or cubed
- 1 1/2 cup Wyman’s Fresh Frozen Red Raspberries (#1219)
- 2 Tbsp Kirkland Sweet Cream Butter (#1723)
- 1/3 cup C & H Brown Sugar (#2261)
- Optional Toppings: C & H Powdered Sugar (#1151), Log Cabin Original Syrup (#1590), Pioneer Valley Red Raspberry Fancy Syrup (#2316)
Instructions:
- First, add the bread to a baking dish. Then, whisk together the first 5 ingredients and pour on top of the bread. Place in the fridge, covered, overnight or up to 8 hours.
- The next morning, preheat oven to 350F. While the oven preheats, allow the raspberries and bread to sit at room temperature. Place the pan in the oven and bake, covered, for 30 minutes.
- Meanwhile, use a Norpro Pastry Blender (#2433) to combine the butter and brown sugar.
- Remove the french toast from the oven and top with the raspberries, followed by the brown sugar.
- Now, bake uncovered for 15-20 minutes or until the egg is completely cooked through.
- If desired, dust with powdered sugar and drizzle with syrup. Enjoy!
Adapted from: https://www.tasteofhome.com/recipes/mixed-berry-french-toast-bake/
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