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Raspberry-Cinnamon French Toast

 Raspberry-Cinnamon French Toast
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
6-8 ServingsPrep: 10 min. + chilling Bake: 35 min.


  • 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


  • 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,

2 of 2

Raspberry-Cinnamon French Toast (continued)

Nutritional Facts: 18 g fat (7 g saturated fat), 153 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 6 g fiber, 12 g protein.