Raspberry-Cinnamon French Toast

Name: Raspberry-Cinnamon French Toast
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 12 slices cinnamon-swirl 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 (optional); 1/4 cup butter, melted; 2 cups fresh raspberries or 2 cups fruit, of your choice

(5)

Recipe by Crafty Lady 13

Another recipe that I found from the July/August 2006 edition of Simple & Delicious. This is a french toast bake that's a snap to assemple the night before and bake in the morning. While it's pleasantly sweet as is, drizzle raspberry syrup over the top for a finishing touch. It's really easy to vary this recipe buy using other fruits like strawberries or blueberries or even a combination of berries. Sometimes I like topping it all off with a little whipped cream. Time does not include chill time.

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READY IN: 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

12

slices cinnamon-swirl 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 (optional)
¹⁄₄

cup butter, melted
2

cups fresh raspberries or 2 cups fruit, of your choice

DIRECTIONS

Place bread cubes in a greased 13 x 9 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 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

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