February 1, 2017

Cinnamon Baked Raspberry French Toast

The overnight french toast bake I made at Christmas wasn't a huge hit with my family, so I tried this recipe from Two Peas and Their Pod, which they adapted from the Pioneer Woman. I changed it up slightly with the addition of jam, so here's the version that was a hit with my co-workers.

Cinnamon Baked Raspberry French Toast
1 loaf French Bread, cut into 1-inch cubes
1 cup raspberry jam
8 large eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 Tbsp. vanilla 
Streusel Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup cold butter, cut into pieces

Spray a 9 x 13-inch baking pan with cooking spray. Place half the bread pieces evenly place in the pan. Spread or dollop jam evenly over bread. (It won't completely coat everything, but you want jam throughout the dish.) Cover with remaining bread.

In a large bowl, mix together eggs, milk, cream, sugar and vanilla extract. Pour evenly over bread. Cover pan, and store in the refrigerator overnight.

In a separate bowl, mix together flour, brown sugar, cinnamon and salt. Add butter pieces, and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea-sized chunks. Cover, and store mixture in the refrigerator.

When you’re ready to bake the French toast, preheat oven to 350°F. Remove French toast from refrigerator, and sprinkle crumb mixture over the top.  Bake for 45-55 minutes, or until the French toast is set and golden brown. Serve warm. Serves 16.

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