Pear And Raspberry Baked French Toast Recipes

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.

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.

PEAR-AND-RASPBERRY BAKED FRENCH TOAST

Steps:

• Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
• Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.

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.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.