Baked French Toast


A hot breakfast on a cold winter day is a great way to get the day started.  There are so many different recipes for hot breakfasts, but my favorite is baked French toast.  This Raspberry-Cinnamon French Toast can be assembled the night before and refrigerated overnight, so that all you have to do is pop it in the oven in the morning.  Some of the recipe reviewers suggested using different fruits, like apples, strawberries or blueberries, so feel free to use whatever you have on hand.

 

frenchtoastberry

Raspberry-Cinnamon French Toast

6-8 Servings  Prep: 10 min. + chilling Bake: 35 min.

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

  • 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, 18 g fat (7 g saturated fat), 153 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 6 g fiber, 12 g protein.
If you’re like me, and just cooking for yourself, then this Caramel French Toast recipe is just what you need!  It only makes 2 servings, so you don’t have to worry about a lot of extra leftovers.
  frenchcaramel

Caramel French Toast

2 Servings  Prep: 15 min. + chilling Bake: 20 min.

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon corn syrup
  • 3 slices white bakery bread (1 inch thick), halved
  • 3 eggs
  • 3/4 cup half-and-half cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  • In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat.  Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel.
  • In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Nutritional Facts: 1 serving equals 894 calories, 42 g fat (23 g saturated fat), 422 mg cholesterol, 1,213 mg sodium, 109 g carbohydrate, 2 g fiber, 19 g protein.

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