Baked French Toast

Baked French Toast

Baked Raspberry French Toast

This is a perfect recipe to use as a base and to change up as different fruits and flavors come into season. In the Spring, it’s lemon/cardamom/blueberry, in the Summer raspberry/cream cheese, Fall brings pumpkin, and Winter incorporates hot chocolate.

Yield – 4
1 tablespoon unsalted butter or cooking spray
6 slices Italian bread, sliced into 1/2 inch cubes
4 eggs
1 1/4 cups milk
1 teaspoon vanilla
1/4 cup pure maple syrup
1 1/2 cups raspberries
4 ounces cream cheese, cut into 1/2 inch cubes
Powdered sugar for dusting

  • Preheat oven to 350 degrees F
  • Grease four 8 ounce ramekins with butter or cooking spray and place on baking sheet
  • Whisk eggs, milk, vanilla and maple syrup until well combined
  • Stir in cubed bread until soaked with egg mixture
  • Fill each ramekin halfway with bread/egg mixture
  • Add a layer of raspberries and cream cheese, dividing evenly between each dish
  • Cover with remaining bread
  • Bake for 30 minutes or until golden brown
  • Dust with powdered sugar

It’s pretty impossible to mess it up once you have the base down. This can also be made in a 9×13 baking dish and can even be prepped the night before making it perfect for a holiday breakfast. When it’s prepped the night before, it ends up being very similar to a bread pudding!