RASPBERRY FRENCH TOAST BAKE RECIPES

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RASPBERRY BAKED FRENCH TOAST RECIPE | INA GARTEN | FOOD ...



Raspberry Baked French Toast Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     main-dish

Total Time 2 hours 40 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

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.

BAKED RASPBERRY FRENCH TOAST RECIPE - FOOD.COM



Baked Raspberry French Toast Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 ramekins, 2 serving(s)

Number Of Ingredients 9

4 slices Italian bread, day old cut into 1/2 inch cubes
1/2 cup raspberries
2 ounces cream cheese, cut into 1/2 inch cubes
3 eggs
1 cup milk
1 tablespoon maple syrup
2 tablespoons raspberry preserves, seedless
1 cup maple syrup
2 sprigs mint, for garnish

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, FatContent 23.8, SaturatedFatContent 11.7, CholesterolContent 365.5, SodiumContent 504.3, CarbohydrateContent 158.9, FiberContent 3.3, SugarContent 113.6, ProteinContent 19.5

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