This baked French toast with raspberries is the perfect breakfast any time of the year.
There is nothing more satisfying than a batch of French toast on a Saturday or Sunday breakfast. We have them often, and sometimes I catch my family eating them as I go along.
Sweet, warm, golden on the outside, soft, and super delicious on the inside, thanks to the egg-heavy cream mixture. Delightful!
But what if you could prepare the French toast in a large baked pan the night before, bake it in the morning, and serve it with warm maple syrup? Trust me, that is a gift to all moms.
During the fall months, I use the same make-ahead method for my pumpkin French toast with brown sugar sauce, filled with warm pumpkin spices and a rich pumpkin custard.
Today’s recipe can be served as a breakfast dish or as a dessert.
I know the title can be deceiving. We always associate French toast with breakfast, but if you skip the maple syrup and make yourself a warm cup of tea or coffee, voila, you have dessert ready to be enjoyed.
Another excellent French toast to try is this decadent chocolate chip French toast which will make you return for seconds.
In this Article
Is French Toast French?
In France, French toast, or Pain Perdu, is a slice of day-old bread that is soaked in milk or cream, then dipped in beaten eggs, and then pan-fried.
It is more of an afternoon snack for the children coming home from school, around four or five o’clock in the afternoon, and as we have dinner late, around eight in the evening, the French toast is a great way to carry their empty tummies.
It was the perfect treat, and I have grown up with it and always looked forward to that piece of leftover bread.
I was so happily surprised when I moved to the USA to have one of my fondest food memories while growing up served for breakfast.
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Key Ingredients
Hawaiian Bread – soft and perfect with this recipe. It will absorb well the cream and egg mixture.
Extra large eggs – bring them to room temperature before mixing them.
Heavy cream – gives that velvety richness to your baked French toast
Raspberries – light and excellent with this recipe.
Granulated sugar – adding a touch of sweetness
Light brown sugar – More added sweetness to balance the tart taste of the raspberry
Orange zest – compliments well with the eggs, cream and bread
Pure vanilla extract – vanilla always elevates a baked dish and, with the eggs, creates this wonderful, flavorful scent.
Salt
How to Make Raspberry-Baked French Toast
This dish takes no time to prepare, and it is even better if the bread is a day only.
Step 1: Start by slicing the bread into cubes.
Step 2: In a large bowl, whisk together the eggs, heavy cream, sugar, orange zest, salt, vanilla, and brown sugar.
Step 3: Butter an ovenproof baking dish.
Step 4: Add half of the bread cubes to the baking dish. Add the raspberries and cover with the remaining bread.
Step 5: Pour the egg mixture over it, pressing down to ensure every piece of bread is fully coated.
Step 6: Sprinkle the granulated sugar over it. Cover and place in the refrigerator overnight to allow the mixture to be absorbed by the bread.
When ready to enjoy:
- Bring your dish back to room temperature.
- Place in a hot oven and bake for one hour.
- With the help of a small sieve, lightly dust with powdered sugar and serve.
What I love the most about this dish is its simplicity.
It is an old recipe that will stand the test of time and the most demanding palates.
Substitutions and variations
- You can substitute the Hawaiian bread with Challah loaf. No variations are needed with this recipe since they are the same type of bread absorbing the egg cream mixture.
- Blackberries and strawberries are suitable replacements for the raspberries.
What to serve with your raspberry-baked French toast?
Bacon, of course, and a generous dose of maple syrup are the perfect companions to your baked French toast.
If you choose to serve it as a dessert, then an excellent cup of coffee or tea alongside will be amazing.
Storage and reheating options
Store: Store it overnight in the original baking dish or transfer it to a smaller one before placing it in the refrigerator.
Reheating: Allow it to return to room temperature before reheating it in the oven at 325F for about 15 minutes.
Before placing it in the oven, dab a few drops of butter over it, then place a sheet of aluminum foil over it before inserting it in the warm oven.
I will not recommend freezing it.
More Raspberries Recipes You Will Love
If you tried this Raspberry Baked French Toast or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Raspberry Baked French Toast
Ingredients
- 1 loaf Hawaiian bread, sliced 3/4 inch thick
- 10 eggs, extra large
- 2½ cups heavy cream
- 12 ounces fresh raspberries
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 tablespoon orange, grated zest
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
TOPPING
Instructions
- Preheat the oven to 350 degrees.
- Cut the Hawaiian bread (or Challah loaf) in cubes. Butter an ovenproof baking dish.
- In a large bowl, whisk together the eggs, heavy cream, sugars, orange zest, vanilla, brown sugar, and salt.
- Place half of the cubes in the baking dish. Add the raspberries – place them in the middle- cover with the remainder of the bread. Sprinkle some sugar on top
- Pour the egg mixture over. Pressing down the cubes. Place in the refrigerator overnight, or, let it sit until all the cream is absorbed.
- Place in the hot oven and cook for 60 minutes.
- With a small sieve, dust lightly with powdered sugar and serve hot in squares with maple syrup on the side.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Desserts
- Cuisine: French
- Occasion: Mother’s Day
- Type: Affordable Gourmet
Did you make this?
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Giangi Townsend
As soon as raspberry season arrives, we often make this breakfast French toast. Easy and perfect also for dessert. You know I have a sweet tooth 🙂
Jake
Tried your recipe this morning with raspberries and it came out amazing! Easily one of the best french toasts I’ve had in awhile. Only thing that was missing was the good maple syrup. Had a hard time tracking some down here in Europe. Making this again when I get back to New England for sure. Thanks for the tips!
Giangi Townsend
You are most welcome, Jake and I am so happy you enjoyed it.
Let me know what you think once you tried with maple syrup.
Enjoy!