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Raspberry French Toast
Filed under: Breakfast, Breakfast - French Toast.
A melt-in-the-mouth French toast with the sweetness of raspberries and creaminess of cream cheese. This casserole can be made in advance and frozen.
16 oz. loaf unsliced Italian bread (cubed with crusts on)
8 oz. package cream cheese (cubed)
2 1/2 cups milk, light cream or half & half
6 TBSP melted butter
1/4 cup maple syrup
2 cups raspberries (or other fruit)
Add nutmeg, cinnamon, vanilla to taste
Grease a 13" x 9" baking dish. Place half the bread cubes on the bottom, then the cubed cream cheese and then the remaining bread cubes.
Add raspberries or other fruit – either in between bread, on top or both.
Beat together – eggs, milk, melted butter, syrup, nutmeg, cinnamon and vanilla.
Pour egg mixture over all.
Press down bread so all is covered with egg mixture.
Cover with plastic wrap and refrigerate 2-24 hours (or freeze and thaw overnight in fridge)
Bake at 350 F. for 60 minutes
Serve with warm maple syrup
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour