Recipe: Baked Raspberry French Toast

• By
• Sylvia Main

Image by Courtesy Whitecap Books
Baked French toast: Your tastebuds will never know it was day-old bread

Ingredients

• 4 slices day-old Italian bread, cut into ½-inch/1.5 cm cubes
• ½ cup/125 ml fresh or frozen raspberries or blueberries
• 2 oz/60 g cream cheese, cut into ½ inch/1.5 cm cubes
• 3 eggs
• 1 cup/250 ml milk
• 1 tbsp/15 ml maple syrup
• ¼ tsp/1 ml poppy seeds

Instructions

1. The night before, grease two ramekins or large muffin tins.
2. Line bottom half of tins with bread cubes.
3. Cover with raspberries or blueberries and cream cheese cubes.
4. Top with remaining bread.
5. Mix eggs, milk and syrup, and sprinkle with poppy seeds.
6. Pour mixture over bread, cover and let soak overnight in refrigerator.
7. In the morning, bake at 350 F (175 C) for 25-30 minutes, or until puffy and golden. Remove from ramekins and top with berry compote or lemon sauce to serve.  

Serves 2

Recipe and photo from Fabulous Fairholme: Breakfasts & Brunches by Sylvia Main. Published by Whitecap Books, copyright 2008. Reprinted with permission of the publisher.

Raspberries, blueberries or both? How did it turn out? Share your experience below, or tell us what you made for dinner instead.

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