OVERNIGHT FILLED FRENCH TOAST WITH RASPBERRY SAUCE
A creamy, cranberry filling peeks out from tender slices of French toast. The raspberry sauce provides even more color and fruity flavor.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h5m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
- In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
- Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
- Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.
Nutrition Facts : Calories 790, Carbohydrate 107 g, Cholesterol 335 mg, Fat 3, Fiber 6 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 39 g, TransFat 1 1/2 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.
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
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-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.
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
OVERNIGHT BAKED BLUE-RASPBERRY FRENCH TOAST RECIPE - (4.5/5)
Provided by á-23822
Number Of Ingredients 17
Steps:
- Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish. Sprinkle cinnamon over the bread. Top with the cream cheese cubes. Distribute the berries evenly over the bread and cream cheese. Top with remaining bread cubes. In a large mixing bowl, mix the eggs, milk, half & half, vanilla and maple syrup. Pour evenly over the bread cubes. Sprinkle with cinnamon. Take a spatula and lightly press the down on the bread cubes so that the top gets some of the eggs mixture. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 30-45 minutes before baking. Bake in a preheated 350* oven covered with aluminum foil for 30 minutes, then remove the aluminum foil and bake for an additional 30 minutes. Or until center is firm and is golden brown. **While the above is cooking you want to make the blueberry sauce to go on top... Trust me you don't want to NOT! In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries, butter, dash of cinnamon and a splash of lemon juice. Reduce heat, and simmer 10 minutes, until the blueberries burst. Pour over the baked blue-raspberry French toast. (this can be made ahead of time as it warms up nicely and enhances in flavor anyway)
PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP
I saw Paula make this on her TV show. I made it and it was absolutely wonderful. Rave reviews from guests. If you want something that will knock your socks off, try it next weekend.
Provided by Danny Sneade
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
- Praline Topping:.
- Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
- Raspberry Syrup:.
- Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
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