Raspberry-Cinnamon French Toast Recipe

5 22 26
Raspberry-Cinnamon French Toast Recipe
Raspberry-Cinnamon French Toast Recipe photo by Taste of Home
Publisher Photo

Raspberry-Cinnamon French Toast Recipe

Read Reviews
5 22 26
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min.

Ingredients

  • 12 slices cinnamon bread, cubed
  • 5 large eggs, beaten
  • 1-3/4 cups whole 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 13x9-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 in the center comes out clean. Yield: 6-8 servings.
Originally published as Raspberry-Cinnamon French Toast in Simple & Delicious July/August 2006, p44

Nutritional Facts

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

  • 12 slices cinnamon bread, cubed
  • 5 large eggs, beaten
  • 1-3/4 cups whole 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
  1. Place bread cubes in a greased 13x9-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 in 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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Reviews forRaspberry-Cinnamon French Toast

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No_Time_To_Cook User ID: 6334849 224207
Reviewed Apr. 5, 2015

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

MY REVIEW
caglaser User ID: 3870171 221109
Reviewed Feb. 22, 2015

"very easy & tasty"

MY REVIEW
danalbell User ID: 3817192 207900
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
laurenlu06 User ID: 7415263 137656
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
howardkt User ID: 1557064 141195
Reviewed Jul. 3, 2013

"Very easy and delicious, rarely any left."

MY REVIEW
gyzmo8 User ID: 5414367 90238
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
rens User ID: 4333190 139406
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
kerrynjames User ID: 5662698 139405
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
Chdevries User ID: 7083028 63749
Reviewed Jan. 11, 2013

"Excellent"

MY REVIEW
ojc0806 User ID: 4482783 78898
Reviewed Dec. 27, 2012

"amazing!"

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