Pomegranate, Blackberries Sauce with Pork Tenderloin
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Raspberry Baked French Toast
- 1 hr 20 mins total
- 20 mins prep
- 1 hr cook
- 1 hr Resting Time
- serves 5
Skip To The Recipe
I did not realize how much of a sweet tooth I am until I sat at my desk to write this post. Today’s recipe it can either be served either as a breakfast dish or as a dessert. I know the title can be deceiving, furthermore only associate with breakfast, but if you skip the maple syrup, make yourself a warm cup of tea or coffee, voila, you have dessert ready to be enjoyed.
With this recipe, I used sweet Hawaiian Bread, however you can use also Challah loaf or brioche bread. If the bread is a day only even better.
While assembling the dish make sure the fruits are evenly distributed on top of the bread, which makes for even cooking, and the middle will not be soggier and the outer of the dish a bit dry. And of course, time permitting letting it rest overnight in the refrigerator will allow all the flavors to blend with others.
What I love the most of this dish is the simplicity of it. An old recipe that will withstand time and the most finicky palates.
Nutrition Facts
Raspberry Baked French Toast
Amount Per Serving (50 g)
Calories 938
Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 36g225%
Cholesterol 587mg196%
Sodium 608mg26%
Potassium 362mg10%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 31g34%
Protein 22g44%
Vitamin A 2610IU52%
Vitamin C 18.7mg23%
Calcium 217mg22%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Raspberry Baked French Toast
- 1 hr 20 mins total
- 20 mins prep
- 1 hr cook
- 1 hr Resting Time
- serves 5
Ingredients
-
1 loaf, sliced 3/4 inch thick Hawaiian bread
-
10 extra large egg(s)
-
2 cups heavy cream
-
3/4 cup half and half
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12 oz fresh raspberries
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1/3 cup granulated sugar
-
1/3 cup light brown sugar
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1 tablespoon grated zest of orange
-
1 teaspoon pure vanilla extract
-
1/4 teaspoon salt
Instructions
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Preheat the oven to 350 degrees.
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Cut the Hawaiian bread (or Challah loaf) in cubes. Butter an ovenproof baking dish.
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In a large bowl, whisk together the eggs, half-and-half, sugars, orange zest, vanilla, and salt.
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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
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Pour the egg mixture over. Pressing down the cubes. Place in the refrigerator overnight, or, let it sit until all the cream is absorbed.
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Place in the hot oven and cook for 60 minutes.
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With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.
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