Overnight Raspberry French Toast Recipes

OVERNIGHT FILLED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
• In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
• Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
• Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

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-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.

OVERNIGHT RASPBERRY FRENCH TOAST

Steps:

• Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
• In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
• Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
• Cover with foil and refrigerate for 8 hours (or overnight).
• When ready to bake, preheat oven to 350 degrees.
• Remove from refrigerator and sprinkle with raspberries.
• In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
• Bake 35-40 minutes, until slightly puffy and golden.

BAKED RASPBERRY FRENCH TOAST

Steps:

• The night before: Grease two 8 ounce ramekins.
• Line with half the bread cubes.
• Cover with raspberries and cream cheese.
• Top with remaining bread cubes.
• Beat together eggs, milk and the 1 Tablespoon maple syrup.
• Pour egg mixture over bread mixture.
• Cover and place in fridge overnight.
• In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean.
• While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup.
• Remove french toast from ramekins.
• Drizzle syrup over french toast.
• Garnish with a sprig of mint.