Raspberry-Cinnamon French Toast

This is a guest favorite!! Each time I serve it I get asked for the recipe. You can just as easily substitute blueberries or blackberries for the raspberries.

Yield: 6 to 8 servings

Ingredients

  • 12 slices cinnamon bread, cubed
  • 5 eggs beaten
  • 1 ¾ cups milk
  • 1 cup packed brown sugar, divided
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup slivered almonds
  • ¼ cup butter, melted
  • 2 cups fresh raspberries

Directions

  1. Place bread cubes in a greased 13-in x 9-in x 2-in baking dish.
  2. In a bowl, combine the eggs, milk, ¾ brown sugar, cinnamon and nutmeg.
  3. Pour over bread.
  4. Cover and refrigerate for 8 hours or overnight.
  5. Remove from the refrigerator 30 minutes before baking.
  6. Sprinkle almonds over egg mixture.
  7. Combine butter and remaining brown sugar; drizzle over the top.
  8. Bake, uncovered, at 400 degrees for 25 minutes.
  9. Sprinkle with raspberries.
  10. Bake 10 minutes longer or until a knife inserted near center comes out clean.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134

540.921.5211 stay@innatriverbend.com

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