BAKED RASPBERRY FRENCH TOAST
I stumbled across this recipe several years ago when I was VERY single. It was in an article focussing on singles. It was suggested as a breakfast for "sleepovers". LOL Everything except the baking is done the day before. If you choose to make it for a crowd multiply the ingredients and bake it in a casserole dish. It's quite elegant and still is one of my favorites.
Provided by racrgal
Categories Breakfast
Time 45m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 9
Steps:
- The night before: Grease two 8 ounce ramekins.
- Line with half the bread cubes.
- Cover with raspberries and cream cheese.
- Top with remaining bread cubes.
- Beat together eggs, milk and the 1 Tablespoon maple syrup.
- Pour egg mixture over bread mixture.
- Cover and place in fridge overnight.
- In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean.
- While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup.
- Remove french toast from ramekins.
- Drizzle syrup over french toast.
- Garnish with a sprig of mint.
Nutrition Facts : Calories 912.5, Fat 23.8, SaturatedFat 11.7, Cholesterol 365.5, Sodium 504.3, Carbohydrate 158.9, Fiber 3.3, Sugar 113.6, Protein 19.5
RASPBERRY-STUFFED FRENCH TOAST
Steps:
- Warm 6 serving plates in the oven at 200 degrees.
- Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
- Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.
BAKED FRENCH TOAST WITH RASPBERRY SAUCE
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
- Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
- Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
- Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
- Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.
Nutrition Facts : Calories 493 g, Fat 19 g, Fiber 5 g, Protein 15 g
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
OVERNIGHT RASPBERRY FRENCH TOAST
This is the perfect breakfast for cold winter mornings, or as breakfast for dinner!
Provided by Six Sisters Stuff
Number Of Ingredients 10
Steps:
- Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
- In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
- Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
- Cover with foil and refrigerate for 8 hours (or overnight).
- When ready to bake, preheat oven to 350 degrees.
- Remove from refrigerator and sprinkle with raspberries.
- In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
- Bake 35-40 minutes, until slightly puffy and golden.
CHOCOLATE-RASPBERRY FRENCH TOAST BAKE
Make your morning sweet with this Chocolate-Raspberry French Toast Bake. With ciabatta bread, raspberries and a creamy chocolate concoction, this Chocolate-Raspberry French Toast Bake will be the perfect addition to your brunch buffet.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup raspberries over bread slices in dish; cover with remaining bread slices.
- Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
- Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
- Top with remaining raspberries and sugar.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
RASPBERRY FRENCH TOAST CUPS
These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.
Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.
RASPBERRY-CINNAMON FRENCH TOAST
This moist French toast bake is a snap to assemble the night before and bake in the morning. While it's pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 289mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 6g fiber), Protein 12g protein.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
BAKED FRENCH TOAST WITH RASPBERRY SAUCE
Taken from Food magazine Dec 2007 issue. Note: Let the thick slices of bread absorb the egg batter for at lest 45 minutes, and your French toast will be deliciously custardy throughout.
Provided by my kids mom
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- in a 9X13 baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
- Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; conver and regrigerate until most of the liguid is absorbed, at least 30 minutes and up to overnight.
- Preheat oven to 350. Brush a rimmed baking sheet with butter. With a spatula, carefully transger soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25-30 minutes.
- Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
- Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and , if desired, sausage.
Nutrition Facts : Calories 465.4, Fat 16.2, SaturatedFat 7.5, Cholesterol 256.3, Sodium 377.7, Carbohydrate 67.3, Fiber 4, Sugar 46.5, Protein 13.6
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- Spray a 9-by-13-inch baking pan with cooking oil spray. Add the bread to the pan in an even layer. Sprinkle with chocolate chips.
- Whisk together eggs, milk, cream, vanilla, and sugar in a medium-sized bowl. Pour evenly over the bread. Press the bread down into the pan, making sure it soaks up all the liquid so there are no dry spots on top. Cover with plastic wrap.
- Stir together flour, brown sugar, cinnamon, and salt in a medium-sized bowl. Add butter pieces to the dry ingredients and cut it in with two knives or a pastry blender, until all pieces are pea-sized or smaller. Cover with plastic wrap. Place baking pan and bowl in the refrigerator overnight.
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- No need to preheat the oven yet, this needs to be made the night before and left to absorb the milk mixture.
- Spray an 8x8 inch square pan with cooking spray. Sprinkle half the raspberries on the bottom of the pan and then place all the cubes of bread into the pan. Sprinkle with remaining raspberries.
- Place the milk, eggs, lemon zest and sugar into a jug and beat gently with a fork until well combined and you can't see any ribbons of egg.
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- In a small bowl, mix together the cream cheese, 1/2 cup raspberries, and 1 tbsp maple syrup until combined. Spread the cream cheese mixture over all of the slices of bread. Cut the slices of bread into cubes and place into baking dish.
- In a medium bowl, whisk together the eggs, milk, remaining maple syrup and the almond extract. Pour everything over the bread. Cook OR cover and then refrigerate for 8 hours or overnight.
OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE
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- Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
BAKED RASPBERRY FRENCH TOAST RECIPE - SOMEWHAT SIMPLE
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- Preheat the oven to 400. Prepare an 8 x 8 baking dish by lining with parchment or spraying with cooking spray.
- Add half of the bread cubes to the prepared baking dish. Toss the raspberries with one tablespoon sugar and the flour.
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- Add half of your French bread to the bottom of pan and spread raspberries and peaches (save some for the topping) and the cubed cream cheese.
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- Spray a 9 x 13-inch pan with cooking spray. Slice french bread into 1 1/2-inch slices and arrange in two rows in the pan, overlapping each slice half way.
- Beat together eggs, heavy cream, milk, champagne, vanilla, and cinnamon in a large bowl. Pour the egg mixture over the french toast, pulling the slices back a bit to evenly coat the bread. Use a basting brush to brunch the egg mixture on the top and bottom sides of the french toast, alternately, you may dunk the slices in the egg mixture before adding to the dish, then pour the remaining egg mixture over the french toast.
BAKED RASPBERRY FRENCH TOAST BY LIFE IS BUT A DISH
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- Grease a 9×13 inch oval baking dish and set aside. In a large bowl, whisk the eggs, half-and-half, 1/3 cup of sugar, brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the baking dish. Spread on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. (If you are making this the day before, leave the assembled dish in the fridge overnight, and continue with the remaining steps once you’re ready to bake.
- Preheat the oven to 350 degrees. Bake for 60-70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes. If the top is getting too browned, cover lightly with foil. Cool for 10 minutes, sprinkle with powdered sugar, and serve with maple syrup!
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