Raspberry-Cinnamon French Toast |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This moist French toast bake is a snap to assemble the night before and bake in the morning. While it's pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. 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:
1. 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.
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, 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.
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