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!
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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.
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?
- Ingredients needed to make this
- Equipment Needed
- Cooking tips and step-by-step instructions to create this excellent raspberry-baked French toast recipe
- Substitutions and variations
- What to serve with your raspberry-baked French toast?
- Storage and reheating options
- If you enjoy this delicious raspberry-baked French toast recipe, look at my other recipes.
- Raspberry Baked French Toast
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.
Ingredients needed to make this
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
Equipment Needed
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Chef’s knife – to slice the bread into cubes
Large bowl – to mix the ingredients
Baking dish – to bake your French toast. The rim needs to be at least 2 to 3 inches high to hold the bread as the liquid mixture.
Cooking tips and step-by-step instructions to create this excellent raspberry-baked French toast recipe
This dish takes no time to prepare, and it is even better if the bread is a day only.
- You will start by slicing the bread into cubes.
- In a large bowl, you will whisk the eggs, heavy cream, sugar, orange zest, salt, vanilla, and brown sugar.
- Butter an ovenproof baking dish.
- Add half of the bread cubes to the baking dish. Add the raspberries and cover with the remaining bread.
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 part of the dish will be a bit dry.
- Pour the egg mixture over it by pressing down to ensure that every piece of bread is covered with the mixture.
- 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 withstand 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.
If you enjoy this delicious raspberry-baked French toast recipe, look at my other recipes.
Baked Pumpkin French Toast with Brown Sugar Sauce – The Best!
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
- Powdered sugar
- Maple Syrup
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?
Leave a comment below and tag @giangiskitchen on Instagram
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!