Oh, my goodness, you guys! I ran across this recipe the other day (Taste of Home) and it is to die for!! We have made it three times during those cold days that we had a couple weeks back – and, my son asked for it again last night for supper. I had to say “no” because it certainly isn’t not your most healthy recipe, but would be a GREAT dish for your Easter brunch! It smells so yummy and tastes even better! Not that it needs it – but we love it topped with a little vanilla yogurt and some raspberry syrup. Oh, my! I can’t wait for Easter to get here so we can make it again!
Cinnamon-Raspberry French Toast
Ingredients
- 12 slices cinnamon bread cubed (I used Pepperidge Farms)
- 5 eggs beaten
- 1 3/4 cups milk
- 3/4 cup brown sugar divided
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup slivered almonds
- 1/4 cup butter melted
- 2 cups fresh raspberries
- optional: vanilla yogurt and raspberry sauce
Instructions
- 1. Place bread crumbs in a greased 13-in. x 9-in. baking dish. In a bowl, combine eggs, milk, 1/2 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, for 400 degrees for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
Notes