Baked French Toast With Raspberry Sauce Recipes

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Warm 6 serving plates in the oven at 200 degrees.
• Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
• Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• Heat oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• Spoon pudding over individual servings of French toast; top with berries.

BAKED RASPBERRY FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch baking dish.
• In the prepared baking dish, arrange the bread in layers, cutting in half as necessary for coverage.
• In a large bowl, whisk together the eggs, granulated sugar, vanilla, and milk. Pour over the bread. Cover the baking dish with plastic wrap and refrigerate for 6 to 8 hours or overnight.
• Heat oven to 375 F.
• Remove the cover from the baking dish and sprinkle raspberries evenly over the soaked bread.
• Combine the butter, flour, and brown sugar; blend with a fork until well combined. Sprinkle evenly over the berry layer.
• Bake, uncovered, for 40 to 50 minutes, or until puffed and browned. Cut into squares to serve. Pass the syrup.

BAKED FRENCH TOAST CASSEROLE

Steps:

• Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
• In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
• Praline Topping:
• Combine butter, brown sugar, pecans, light corn syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a medium bowl and blend well. Spread over bread as directed above.
• Raspberry Syrup:
• Combine raspberry preserves, water and liqueur in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE

Steps:

• Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl, then whisk in coconut milk, sugar, vanilla, and salt until sugar is dissolved. Submerge each slice of bread in egg mixture, turning over several times, until saturated, then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill, covered with plastic wrap, at least 8 hours or up to 24 hours.
• Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden, 30 to 35 minutes.
• Meanwhile, bring pineapple juice and brown sugar to a simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
• Serve French toast with warm pineapple-rum sauce.

OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Spray a 9"x9" baking dish with non-stick cooking spray, set aside.
• Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
• Top with remaining bread and press down.
• In bowl mix together your eggs, cream, honey, cinnamon and sugar and pour over top of your bake until covered.
• Cover with tin foil, pressing down again to smoosh everything together.
• Refrigerate overnight.
• Remove from refrigerator abut 30 minutes before baking.
• Preheat your oven to 350 and place covered bake in and bake for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
• Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.

BAKED FRENCH TOAST WITH BLUEBERRY SAUCE

Steps:

• Pour melted butter into a 15x10x1-in. baking pan; lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375° until lightly browned, 20-25 minutes., For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with French toast.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

CHALLAH FRENCH TOAST WITH BERRY SAUCE

Steps:

• Prepare French toast:
• Preheat oven to 350°F.
• Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
• Prepare berry sauce while bread is soaking:
• Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
• Cook French toast:
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
• Serve French toast with berry sauce.

RASPBERRY-CINNAMON FRENCH TOAST

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• in a 9X13 baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; conver and regrigerate until most of the liguid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350. Brush a rimmed baking sheet with butter. With a spatula, carefully transger soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25-30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and , if desired, sausage.