Raspberry-Cinnamon French Toast

Total Time Prep: 10 min. + chilling Bake: 35 min.
Yield 8 servings
Test Kitchen Approved
We came up with this moist French toast bake that’s a snap to assemble at night and bake the next morning. While it’s pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. —Taste Recipes Test Kitchen

Ingredients

  • 12 slices cinnamon bread, cubed
  • 5 large eggs, beaten
  • 1-3/4 cups 2% milk
  • 1 cup packed brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup slivered almonds
  • 1/4 cup butter, melted
  • 2 cups fresh raspberries
  • Optional: Confectioners' sugar and maple syrup

Directions

  1. Place bread cubes in a greased 13x9-in. baking dish. In a bowl, whisk eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
  2. Remove from the refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle almonds over egg mixture. Combine melted butter and remaining 1/4 cup brown sugar; drizzle over the top.
  3. Bake, uncovered, for 25 minutes. Sprinkle with raspberries. Bake until a knife inserted in the center comes out clean, about 10 minutes longer. If desired, sprinkle with confectioners' sugar and serve with syrup.

Nutrition Facts

1 piece: 421 calories, 18g fat (7g saturated fat), 153mg cholesterol, 289mg sodium, 56g carbohydrate (37g sugars, 6g fiber), 12g protein.

We came up with this moist French toast bake that’s a snap to assemble at night and bake the next morning. While it’s pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. —Taste Recipes Test Kitchen
Recipe Creator

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