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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
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
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Reviewed on May. 25, 2013 by gyzmo8
Couldn't find plain cinnamon bread, so used oat-nut with extra cinnamon in the bread cubes, egg mixture, & topping mixture. Also used blueberries (were fresher). Turned out very well!! Omitted almonds on one end & my 18mo old grand daughter also enjoyed!! Will make again.
Reviewed on Mar. 22, 2013 by rens
Had to take breakfast to work for 20 people. Made the raspberry one but also decided to make an apple one too. I used 3 med apples diced (deleted the raspberries and almonds). I put the apples in the microwave for a few minutes to assure cooking all the way through in the morning. I turned the apple/bread/egg mixture over a few times before refrigerating. It was a bigger hit than the raspberry one. I will definitely make them both again.
Reviewed on Jan. 30, 2013 by kerrynjames
This recipe was awesome! I accidentally used 1 extra egg, but it turned out well. We also only used 1/4 cup of almonds. It was awesome! Thanks for the recipe!
Reviewed on Jan. 11, 2013 by Chdevries
Excellent
Reviewed on Dec. 27, 2012 by ojc0806
amazing!
Reviewed on May. 05, 2012 by JenniferNP
Yummy recipe!! I used strawberries instead of raspberries and we really love it!
Reviewed on Apr. 22, 2012 by hassall
I cut down on the amount of milk and used more bread like the other readers recommended and its was great, definately a keeper. Had a little bit of a hard time getting out of the dish.
Reviewed on Nov. 24, 2011 by bgstck
This recipe is excellant! My whole family loves it and we have even tried it with other berries and it still turns out fab! Make it the night before and it cooks great!
Reviewed on Aug. 27, 2011 by esthermatteson
I served this to four friends today at a birthday breakfast, and they clamored for the recipe. Actually, although I had real maple syrup and raspberry syrup on the table, they liked it fine with no syrup because it is so moist.
Reviewed on Mar. 14, 2011 by LaFrenierM
<3 <3 It turned out perfectly!!! I used frozen raspberries. We will try strawberries and blueberries in the future as well!
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