- Overnight Raspberry French Toast

OVERNIGHT RASPBERRY FRENCH TOAST


8 slices white bread, torn into small pieces
8 oz pkg cream cheese, cut into small pieces
1 cup fresh or frozen raspberries
½ c sliced almonds (toasted)
6 eggs
½ c white sugar, divided
½ c milk
½ c half and half cream
1 tsp ground cinnamon

Grease 8 inch square glass baking dish. Scatter half the bread pieces in the dish. Arrange cream cheese, raspberries and almonds on top. Finish with the remaining bread pieces. In a large bowl, whisk together the eggs, ¼ c sugar, the milk, cream and cinnamon. Pour over bread. Sprinkle the remaining sugar over top. Cover with foil and refrigerate overnight.

Preheat oven to 350°.

Bake French Toast, covered with foil, for 30 minutes. Remove foil and bake for 30 minutes or until puffy and golden brown. Serve with maple syrup.

Notes:

1. I used frozen raspberries and then put a few fresh ones on top just before serving. If using frozen raspberries, don’t thaw them first.
2. This takes about 10 minutes to put together.