Baked Raspberry French Toast

2
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #485

October 14, 2011



"I stumbled across this recipe many years ago when I was VERY single. It was suggested as a breakfast for "sleepovers". Everything except the baking is done the day before. Since my single days, this has become a Christmas morning tradition. It bakes while presents are opened. You may make this for a crowd simply by multiplying the ingredients and baking in a casserole dish."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (488.6 g)
  • Calories 999.3
  • Total Fat - 34.7 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 335.6 mg
  • Sodium - 1060.1 mg
  • Total Carbohydrate - 151 g
  • Dietary Fiber - 4.9 g
  • Sugars - 126.4 g
  • Protein - 25.4 g
  • Calcium - 291.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.6 mg

Step 1

The night before: Grease two, 8 ounce ramekins and line with half the bread cubes.

Step 2

Cover bread with raspberries and cream cheese, top with remaining bread cubes.

Step 3

Beat together eggs, milk and the 1 tablespoon maple syrup. Pour half over bread in each ramekin. Press bread down to soak up the egg mixture.

Step 4

Cover with plastic wrap and refrigerate overnight.

Step 5

In the morning, remove plastic wrap and bake at 350 degrees for 25-30 minutes. If you like moist bread bake shorter, longer if you prefer a dryer dish.

Step 6

While ramekins are baking, mix together the 2 tablespoons raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted.

Step 7

Remove ramekins from oven, garnish with a sprig of mint and serve with the warm raspberry syrup.

Tips & Variations


No special items needed.

Related

AnnJMe

We have been on a breakfast kick to try some different things and this was one that I had to try! My husband and I both agree these are to be added to our breakfast menus to be repeated very soon!

review by:
(9 Dec 2012)

AlteredEgo

Pretty much followed the recipe, but I instead of the Italian bread, I did use a nutty, whole grain bread that worked very nicely with the raspberry preserves & the cream cheese! Delicious to a fault, & well-worth making again! Thanks for sharing the recipe!

review by:
(25 Jan 2012)