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Raspberry-Cinnamon French Toast Recipe

Raspberry-Cinnamon French Toast Recipe

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. YIELD:6-8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Raspberry-Cinnamon French Toast

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MY REVIEW
Reviewed Apr. 5, 2015

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

MY REVIEW
Reviewed Feb. 22, 2015

"very easy & tasty"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
Reviewed Jul. 3, 2013

"Very easy and delicious, rarely any left."

MY REVIEW
Reviewed May. 25, 2013

"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."

MY REVIEW
Reviewed Mar. 22, 2013

"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."

MY REVIEW
Reviewed Jan. 30, 2013

"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!"

MY REVIEW
Reviewed Jan. 11, 2013

"Excellent"

MY REVIEW
Reviewed Dec. 27, 2012

"amazing!"

MY REVIEW
Reviewed May. 5, 2012

"Yummy recipe!! I used strawberries instead of raspberries and we really love it!"

MY REVIEW
Reviewed Apr. 22, 2012

"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."

MY REVIEW
Reviewed Nov. 24, 2011

"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!"

MY REVIEW
Reviewed Aug. 27, 2011

"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."

MY REVIEW
Reviewed Mar. 14, 2011

"<3 <3 It turned out perfectly!!! I used frozen raspberries. We will try strawberries and blueberries in the future as well!"

MY REVIEW
Reviewed Jul. 10, 2010

"I used some stale cinnamon rolls in this recipe and cut down a bit on the brown sugar - This is a wonderful recipe! I made one for work, which they finished, and came home and made another one for my hubby and me!"

MY REVIEW
Reviewed May. 4, 2010

"Sprinkled with powdered sugar.

Will make again for company."

MY REVIEW
Reviewed Apr. 25, 2010

"If the inside is soggy, the bread you are using was sliced thin...when that is the case use more bread. Very special breakfast===family loves. lol MAM"

MY REVIEW
Reviewed Mar. 15, 2010

"Excellent recipe. The first time I fixed this was at our family reunion campout. Everyone raved about it, & wanted the recipe.It was the first pan emptied. My daughter-in-law fell in love with it. Later she was asked to be over the menu for a large womens church function. She suggested this recipe and was asked to prepare it for sampling beforehand. It was a smash with them also. It became the main dish for this women's church brunch & again the recipe was in big demand. I read recently on this daughter-in-laws blog that this is her most favorite recipe, especially for special meals. Thanks Taste of Home for sharing this recipe with us! I prepare it with fresh raspberries, but my daughter-in-law uses frozen and it is just as yummy."

MY REVIEW
Reviewed May. 6, 2009

"If you find your bread too soggy try not to use as much milk. I think that overnight recipes for baked french toast reminds me a little of bread pudding. I love bread pudding."

MY REVIEW
Reviewed Mar. 8, 2009

"We tried this recipe for Sunday breakfast today and found it very disappointing. I made it specifically to directions and it came out crisp on top and mushy/soggy on the inside. Nothing is worse than soggy bread! I've gotten such great recipes from Taste of Home that I was surprised by this disappointing recipe."

MY REVIEW
Reviewed Dec. 29, 2008

"This is a Christmas morning tradition in our house. After trying several other recipes we found this combination just right, not too sweet and not too rich. I've also made this with blueberries or strawberries."

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