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overnight raspberry french toast on a plate

Overnight Raspberry French Toast

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What a wonderful breakfast to serve to guests!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 466 kcal

Ingredients
  

FRENCH TOAST:

  • 12 slices (1 pound) thick, stale Challah bread
  • Two 8-ounce packages cream cheese or mascarpone cheese, at room temperature
  • ¼ cup granulated white sugar
  • 1 cup fresh or frozen raspberries (or maybe a little more)
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup

RASPBERRY SAUCE:

Instructions
 

PREPARE THE FRENCH TOAST:

  • Spray a 9x13-inch baking dish with nonstick spray and set aside.
  • Cut the bread into 1-inch pieces. Place half into the prepared baking dish. Cut the cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Sprinkle the sugar evenly on top. Then sprinkle on the raspberries and then the remaining bread cubes.
  • Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge ½ hour before baking. Preheat oven to 350℉. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.

MAKE THE RASPBERRY SAUCE:

  • In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the raspberries and reduce heat to low. Simmer for about 10 minutes or until the raspberries begin to soften. Stir in the butter until melted. Pour warm sauce over individual servings.

Notes

  • I like to use whole milk- it just makes the dish a little bit more decadent all around.
  • Mix in chopped fresh, frozen or canned peaches for a peach and raspberry overnight french toast!

Nutrition

Serving: 1servingCalories: 466kcalCarbohydrates: 53gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 251mgSodium: 359mgPotassium: 275mgFiber: 2gSugar: 31gVitamin A: 959IUVitamin C: 5mgCalcium: 166mgIron: 2mg
Keyword french toast, overnight, raspberry
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This recipe comes from RecipeBoy.com