Tuesday, September 9, 2014

Baked French Toast With Raspberries and Maple Syrup


Out of the fridge and into the oven.  Bake for about 35 minutes and breakfast is ready.  That is the convenience of French Toast bakes.  You can make them the night before - three big cheers for not having to get up super early to make breakfast.  Heat and serve.

I found this recipe in "Redbook" magazine.  The original recipe called for strawberries but I did not have any so I used raspberries.  I used a loaf of homemade challah bread.  Just as the recipe instructs, I cut 6 slices of the bread and then cut the remaining loaf into cubes.  The cubes were placed in the prepared baking dish.  The bread slices were used for cut shapes.  I used a leaf cookie cutter but you can use whatever shape you have on hand.  The cut outs are placed on top of the cubed bread.  Next your pour the custard which consists of eggs, milk, vanilla extract and a pinch of salt over the bread.  Be sure the bread absorbs the liquid.  Cover with plastic wrap and place in the fridge overnight.  Next morning sprinkle some sugar over the bread and pop into a 350 degree oven and bake for about 35 minutes.  Removed from oven, sprinkle with some raspberries and serve with warm maple syrup.

A delicious way to start the day.  Enjoy:)







Baked French Toast With Raspberries and Maple Syrup
Adapted From Redbook Magazine

Instructions:

Butter for pan
1 (1pound) loaf brioche, challah, or pullman bread
2 cups whole milk
6 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon granulated sugar
1 pint raspberries
Warm maple syrup, for serving

Directions:

1. Butter a 9-inch square baking dish.
2. Cut 6 slices of bread about 1/2 inch thick.  Cut remaining bread into 1-inch cubes.  Place cubes in prepared baking dish.
3. Using a star-shaped cookie cutter (or other shape), cut out shapes from slices of bread.  Place them on top of cubes in dish.
4. In a medium bowl, thoroughly mix milk, eggs, vanilla, and salt.
5. Pour custard mixture over bread, pressing down gently so all the bread absorbs the liquid.  Cover and refrigerate at least 1 hour, up to overnight, so liquid is completely absorbed.
6. Heat oven to 350 degrees F, with a rack in the middle position.
7. Sprinkle sugar on top of French toast.  Bake until golden, about 35 minutes.
8. Serve with strawberries and warm maple syrup.

Makes 4 to 6 servings



5 comments:

  1. What a great dish, perfect for guest. Love that you used challah.

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  2. Those raspberries looks amazing! :D

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  3. I must make a batch this weekend. It looks amazing with fresh raspberries.

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  4. wow! It looks insanely amazing! I love the recipe!

    ReplyDelete