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.
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-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 RASPBERRY FRENCH TOAST
Steps:
- Grease a 9 x 13 x 2-inch baking dish.
- In the prepared baking dish, arrange the bread in layers, cutting in half as necessary for coverage.
- In a large bowl, whisk together the eggs, granulated sugar, vanilla, and milk. Pour over the bread. Cover the baking dish with plastic wrap and refrigerate for 6 to 8 hours or overnight.
- Heat oven to 375 F.
- Remove the cover from the baking dish and sprinkle raspberries evenly over the soaked bread.
- Combine the butter, flour, and brown sugar; blend with a fork until well combined. Sprinkle evenly over the berry layer.
- Bake, uncovered, for 40 to 50 minutes, or until puffed and browned. Cut into squares to serve. Pass the syrup.
Nutrition Facts : Calories 382 kcal, Carbohydrate 50 g, Cholesterol 209 mg, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, Sodium 347 mg, Sugar 26 g, Fat 14 g, ServingSize 1 casserole (8 servings), UnsaturatedFat 0 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
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 CREAM CHEESE FRENCH TOAST
Fresh raspberries aren't just a garnish for this scrumptious B&B-style French toast. They're also in the batter along with cream cheese and sugar.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine 1 cup raspberries, cream cheese and sugar. Mash with a fork combining ingredients. Set aside.
- In a separate shallow bowl, combine eggs, cinnamon and milk. Whisk to combine ingredients.
- Heat griddle or skillet over low-medium heat. Add butter and let melt.
- Soak each slice of bread in egg mixture; Approximately 30 seconds and immediately place in heated skillet. Fry for 2 minutes or until golden brown. Place slices in a separate plate.
- To serve, place 3 slices of French toast on a serving plate. Spoon 1 tablespoon raspberry cream cheese spread in between slices. Top with maple syrup and extra fresh raspberries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
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
PEAR-AND-RASPBERRY BAKED FRENCH TOAST
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Number Of Ingredients 9
Steps:
- Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
- Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.
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
RASPBERRY-STUFFED FRENCH TOAST
This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.
Provided by Hey Jude
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
- Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
- Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
- Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
- Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
- Turn the'sandwich' over and brown on the other side, about 3 minutes more.
- Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.
RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE
Provided by Sara Moulton
Categories Milk/Cream Chocolate Egg Breakfast Brunch Quick & Easy Raspberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 breakfast or dessert servings
Number Of Ingredients 14
Steps:
- Make sauce:
- Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
- Make French toast:
- Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
- Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
- Cut French toast in half diagonally and serve with sauce.
PRESSURE-COOKER FRENCH TOAST
This pressure-cooked French toast almost looks like a cake-it'll get the oohs and aahs of one, too, and without much work. The special yet simple breakfast is sure to coax your crew out of their beds. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. In a large bowl, whisk eggs, cream, brown sugar, pumpkin pie spice and vanilla until blended. Stir in bacon. Stir in bread; let stand until bread is softened, about 15 minutes. , Transfer to a greased round 2-qt. baking dish. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally for 12 minutes; quick-release any remaining pressure., Using foil sling, carefully remove baking dish. Let stand 10 minutes. Invert French toast onto a serving dish; top with pecans and confectioners' sugar. Serve warm with maple syrup.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 333mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 14g protein.
LEMON-RASPBERRY FRENCH TOAST STRATA
Provided by Tracey Seaman
Categories Milk/Cream Berry Dairy Egg Fruit Breakfast Brunch Bake Easter Raspberry Lemon Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Arrange rack in center of the oven and preheat to 350°F.
- Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
- In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
- Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
More about "raspberry french toast recipes"
BEST RASPBERRY BAKED FRENCH TOAST RECIPES | BAREFOOT …
From foodnetwork.ca
2.6/5 (291)Total Time 2 hrs 40 minsServings 8-10
CROCKPOT RASPBERRY CHOCOLATE CHIP FRENCH TOAST CASSEROLE
From savorynothings.com
RASPBERRY CHEESECAKE FRENCH TOAST CASSEROLE - DANCE AROUND THE …
From dancearoundthekitchen.com
FRENCH TOAST GRILLED CHEESE WITH LEMON RASPBERRY JAM
From gooddishtv.com
FRENCH-TOAST SANDWICHES WITH RASPBERRY CREAM RECIPE - CHATELAINE
From chatelaine.com
FRENCH TOAST WITH RASPBERRY SYRUP RECIPE | REAL SIMPLE
From realsimple.com
BAKED RASPBERRY FRENCH TOAST BY LIFE IS BUT A DISH
From lifeisbutadish.com
FRENCH TOAST WITH RASPBERRY COMPOTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY CREAM CHEESE FRENCH TOAST CASSEROLE FOR TWO - ZONA …
From zonacooks.com
EASY BAKED CROISSANT FRENCH TOAST WITH ALMONDS & RASPBERRY JAM ...
From pinterest.ca
OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE
From tornadoughalli.com
RASPBERRY FRENCH TOAST CASSEROLE - THIS CELEBRATED LIFE
From thiscelebratedlife.com
RASPBERRY STUFFED FRENCH TOAST - CAROLINE'S COOKING
From carolinescooking.com
RASPBERRY FRENCH TOAST - THERESCIPES.INFO
From therecipes.info
RASPBERRY CROISSANT FRENCH TOAST BAKE - DAMN DELICIOUS
From damndelicious.net
BAKED RASPBERRY FRENCH TOAST WITH CREAM CHEESE - TARA TEASPOON
From tarateaspoon.com
BAKED RASPBERRY FRENCH TOAST RECIPE | SOMEWHAT SIMPLE
From somewhatsimple.com
20 UNIQUE FRENCH TOAST RECIPES | EAT THIS NOT THAT
From chafe.ltweese.com
RASPBERRY WHITE CHOCOLATE FRENCH TOAST BAKE | DRISCOLL'S
From driscolls.com
RASPBERRY FRENCH TOAST - SIMPLEFRESHNYUM
From simplefreshnyum.com
RASPBERRY AND CREAM CHEESE FRENCH TOAST BAKE - INQUIRING CHEF
From inquiringchef.com
LEMON RASPBERRY FRENCH TOAST BAKE - DINING WITH ALICE
From diningwithalice.com
RASPBERRY BAKED FRENCH TOAST OR BREAD PUDDING
From aprettylifeinthesuburbs.com
FRENCH TOAST WITH RASPBERRY COMPOTE - DELICIOUS BRUNCH RECIPE
From christmasphere.com
FRENCH TOAST WITH RASPBERRY SAUCE - MARTIN'S FAMOUS POTATO ROLLS …
From potatorolls.com
CHAMPAGNE RASPBERRY BAKED FRENCH TOAST - SUGAR AND SOUL
From sugarandsoul.co
RASPBERRY STUFFED FRENCH TOAST (GLUTEN & DAIRY FREE)
From livingfreelyglutenfree.com
BRIOCHE FRENCH TOAST WITH CREAM CHEESE AND RASPBERRIES - CTV
From more.ctv.ca
RASPBERRY BAKED FRENCH TOAST - GIANGI'S KITCHEN
From giangiskitchen.com
RASPBERRY ROSE BAKED FRENCH TOAST | HALF BAKED HARVEST
From halfbakedharvest.com
RASPBERRY FRENCH TOAST – VOMFASS CORONADO
From vomfasscoronado.com
EASY RASPBERRY PEACH BAKED FRENCH TOAST RECIPE - POWERED BY MOM
From powered-by-mom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love