Overnight Raspberry French Toast

I had made a baked french toast once before and had made an overnight french toast as well. This combined those ideas to make something great for a weekend breakfast. This is easily adaptable, I used two cream cheeses and raspberries because I had them all on hand and didn't want them to go bad -- you can use whatever you'd like.

A Vegetarian & Cooking! original. 

-1/2 baguette, cut into 1 inch cubes
-4 ounces cream cheese, cut into 1 inch cubes
-4 ounces strawberry cream cheese, cut into 1 inch cubes
-1/2 cup raspberries
-4 eggs, beaten
-1 cups milk
-1 teaspoon vanilla extract
-1/3 cup maple syrup

Add half of the cubed bread to a greased loaf pan followed by the cream cheese and the raspberries.

Add the rest of the bread. In a bowl whisk together the eggs, milk, vanilla and maple syrup. Pour evenly over the bread mixture. Let sit overnight in the fridge.

Remove from the fridge 30 minutes before baking. At 350 bake covered for half an hour and uncovered for 25 minutes.

Serve with additional berries or syrup if desired.

This got mixed reviews. I didn't like the raspberries in this, we had some leftover and this was my attempt at using them. Dave ended up eating most of this and although he's not a fan of cream cheese, he found this to be a filling breakfast.


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