Thursday, September 6, 2012

Raspberry ‘n Cream Baked French Toast

1 cup maple syrup
1 large French bread, cut into 2 inch cubes
1 (8 ounce) package softened cream cheese, cut in small cubes
3 cups milk
6 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 to 2 cups fresh raspberries
3/4 cup brown sugar
3 to 4 tablespoons butter
Extra maple syrup or raspberry syrup (optional)
Spray a 9×13″ baking dish with cooking spray.  Pour 1 cup maple syrup into the baking dish, spreading in an even layer.  Add half of the bread cubes to bottom of dish.  Place half of the raspberries and half of the cubes of the cream cheese over the layer of bread. Whisk together eggs, milk, cinnamon and vanilla. Pour the egg mixture over the bread. Now put the rest of the bread cubes on top and push the bread down a bit to soak the egg mixture into each piece.  Top with remaining cream cheese and raspberries.  Cover with foil and place in refrigerator overnight. When ready to bake, preheat oven to 350degrees. Uncover casserole and sprinkle brown sugar on the top. Dot small pieces of butter over the top of the brown sugar.  Cover loosely with foil. Bake for 50 to 60 minutes.  Remove foil and bake another 15 to 25 minutes until all the liquid is absorbed and the top is bubbly. Let cool a few minutes before cutting into squares and serving.  You can serve this with maple or raspberry syrup,but you don’t have to!

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