Monday, April 2, 2012

Raspberry French Toast

Happy Monday! Hope it was a restful weekend for you. On Saturday I had a few ladies over for brunch and egg decorating (pics coming tomorrow on that). I tried a new french toast recipe I want to share with was so delicious!

I had had this french toast at a friend's house 2 years ago and LOVED it but never got around to making it until now. Here is the recipe and a few pics to help you...xoxo!

Raspberry French Toast
(you can also find it in this book)

12 slices Texas Toast white bread
1 c. raspberries, fresh or thawed frozen
3 eggs
3/4 c. half and half
8 Tbsp. butter
1/3 c raspberry jam
powdered sugar
whipped cream

9x13 pan- sprayed with cooking spray

Oven 425deg
Bake for 20-25 mins

The night before:

Butter one side of the bread and place butter side down in the pan.
Spread the jam on the second piece of bread and place it jam side down on top of the bottom piece. Brush melted butter on the top.

In medium bowl, mix slightly beaten eggs and half and half together.

Pour evenly over all slices in the pan. Cover with foil and refrigerate overnight.

In morning, bake at 425 for 20-25 mins. Serve warm from the oven. Put on plates and top with powdered sugar, raspberries, whipped cream.

Garnish with mint. Serve maple syrup on side.

The ingredients (I forgot eggs in the picture...oops:)

The lady at the bakery told me Texas Toast just means thick slices of bread so I bought Italian bread and cut it myself.

Buttering the bread before placing it face down in the greased pan.

Spreading raspberry jam on the bread before placing it face down on the bottom piece of bread.

Brushing melted butter on top of the bread.

Mixing the eggs and half & half.

Pouring the egg/half & half mixture over the bread.

Ready to go in the refrigerator...don't forget to cover it in foil.

After being baked...ready to eat with raspberries and whip cream on top...YUM!

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