Raspberry-Cinnamon French Toast Recipe

Raspberry-Cinnamon French Toast Recipe photo by Taste of Home

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This moist French toast bake is a snap to assemble the night before and bake in the morning. While it's pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. —Taste of Home Test Kitchen

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Raspberry-Cinnamon French Toast Recipe

Prep: 10 min. + chilling Bake: 35 min.

Yield: 6-8 Servings

10 35 45

Ingredients

12 slices cinnamon 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
1/4 cup butter, melted
2 cups fresh raspberries

Directions

Place bread cubes in a greased 13-in. x 9-in. 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.
Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 each equals 421 calories, 18 g fat (7 g saturated fat), 153 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 6 g fiber, 12 g protein.

Originally published as Raspberry-Cinnamon French Toast in Simple & Delicious July/August 2006, p44