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Cinnamon-Raspberry French Toast

Delicious option for your Easter brunch!

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

Note: If you are unable to find cinnamon bread, just add an extra 1 1/2 tsp of cinnamon to the recipe.
Adapted from Taste of Home