Best Raspberry 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.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

Steps:

• In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
• Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE

Steps:

• Compote
• Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Filling
• Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
• French toast and assembly
• Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
• Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
• Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
• Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.

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 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 AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• 1. Spread cream cheese evenly over one side of each slice of bread.
• 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
• 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
• 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

LEMON-RASPBERRY FRENCH TOAST STRATA

Steps:

• Arrange rack in center of the oven and preheat to 350°F.
• Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
• In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
• Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
• Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
• Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.

RASPBERRY FRENCH TOAST CUPS

Steps:

• Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.

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.

CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS

Steps:

• Cut each bread slice into 4 even sticks.
• Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
• Heat a large skillet over medium heat and add butter.
• Dip bread sticks in the batter until completely coated.
• Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
• Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
• Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
• Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
• Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
• Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
• Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
• Turn the'sandwich' over and brown on the other side, about 3 minutes more.
• Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.

CHOCOLATE-RASPBERRY FRENCH TOAST BAKE

Steps:

• Heat oven to 375°F.
• Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup raspberries over bread slices in dish; cover with remaining bread slices.
• Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
• Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
• Top with remaining raspberries and sugar.

FRENCH TOAST WITH RASPBERRY, CHOCOLATE & CREAM CHEESE

Steps:

• With a heart shape cookie cutter cut 6 slices of bread.
• Spread 1 tablespoon of cheese on 3 of the slices. Sprinkle on the cheese 1/3 of the chips on each pressing in lightly.
• Spread 1 teaspoon raspberry jam on each of the other 3 slices bread. Top these on to the cream cheese halves, pressing together to adhere.
• Mix eggs, milk, extracts, salt, and cinnamon together. Place the sandwiches into the egg mixture and flipping till all is absorbed.
• In a hot pan heat butter and oil. Fry toast till golden brown and flip to finish browning other side.
• Continue cooking stove top or in a 350 degree oven till desired doneness.
• Top with sugar, syrup, and or fresh berries.

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.

SKINNY RASPBERRY FRENCH TOAST BAKE

Steps:

• Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
• In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
• Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Make sauce:
• Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
• Make French toast:
• Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
• Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
• Cut French toast in half diagonally and serve with sauce.

VANILLA MAPLE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Whisk eggs with maple syrup and vanilla extract. Dip bread into egg. Spray skillet with cooking spray and cook dipped bread for 3-4 minutes on each side, until golden. Mash raspberries with lemon juice and pour on French Toast.