Raspberry-Cinnamon French Toast |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another recipe that I found from the July/August 2006 edition of Simple & Delicious. This is a french toast bake that's a snap to assemple the night before and bake in the morning. While it's pleasantly sweet as is, drizzle raspberry syrup over the top for a finishing touch. It's really easy to vary this recipe buy using other fruits like strawberries or blueberries or even a combination of berries. Sometimes I like topping it all off with a little whipped cream. Time does not include chill time. Ingredients:
12 slices cinnamon-swirl bread, cubed |
5 eggs, beaten |
1 3/4 cups milk |
1 cup packed brown sugar, divided |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup slivered almonds (optional) |
1/4 cup butter, melted |
2 cups fresh raspberries or 2 cups fruit, of your choice |
Directions:
1. Place bread cubes in a greased 13 x 9 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.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
3. Bake uncovered, at 400 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
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