Raspberry-Cinnamon French Toast Recipe
Raspberry-Cinnamon French Toast Recipe photo by Taste of Home

Raspberry-Cinnamon French Toast Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 each: 421 calories, 18g fat (7g saturated fat), 153mg cholesterol, 289mg sodium, 56g carbohydrate (37g sugars, 6g fiber), 12g protein


  1. 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.
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
  3. 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.
Originally published as Raspberry-Cinnamon French Toast in Simple & Delicious July/August 2006, p44

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Reviewed Apr. 5, 2015

"Excellent! I used 1 1/2 can's of peaches instead of the raspberries. Great for Brunch!"

Reviewed Feb. 22, 2015

"very easy & tasty"

Reviewed May. 12, 2014

"I used rens suggestion (below) and made with apples instead of raspberries and almonds. Fantastic! The guests at my party loved it!"

Reviewed Oct. 27, 2013

"Followed the recipe exactly and my guests loved it! I'm not much of a baker/cook, but this recipe was so easy and delicious. Definitely one to add to the repertoire!"

Reviewed Jul. 3, 2013

"Very easy and delicious, rarely any left."

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