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.
SKINNY RASPBERRY FRENCH TOAST BAKE
65% fewer calories •84% less fat • 84% less sat fat than the original recipe. Check out this skinnier take on a brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
- In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
- Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
- Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 14 g, TransFat 0 g
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
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
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 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
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.
HEALTHIFIED STUFFED RASPBERRY FRENCH TOAST BAKE
Sounds divine!!! This would be a fabulous dish for a brunch; in place of the raspberries, you can certainly use Strawberries and use Strawberry cream cheese. Make ahead: Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove plastic wrap; cover with foil and bake as directed. Recipe from Eat Better America.
Provided by januarybride
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese.
- Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches.
- Arrange in baking dish, pressing together if necessary to fit.
- In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
- Heat oven to 400°F Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
- Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened.
- Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Serve sauce over French toast.
Nutrition Facts : Calories 114.2, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.4, Sodium 93.2, Carbohydrate 22.4, Fiber 1.2, Sugar 18.2, Protein 1.8
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