This easy and filling baked raspberry french toast is bursting with juicy berries and so delicious. Perfect for a special breakfast or brunch!
I’ll admit it: I’m not really a breakfast person. I love breakfast food, but I’m usually so tired in the morning that I just make cereal or toast and yogurt for breakfast, and don’t bother with anything fancy. On the weekends, though, we love having a leisurely breakfast with the whole family, and that’s when I get to try out delicious breakfast recipes. I’ve been making baked cinnamon french toast for a few years now, and it’s always a hit with the family. This time I wanted to change things up, and came up with the idea for this delicious baked raspberry french toast. I think my family liked it even better than the original version!
As much as I love my previous overnight version, I like that this recipe doesn’t require the same planning ahead. I mixed it up in less than ten minutes, and it was ready in about an hour total. I think it helps to use a soft sandwich bread that soaks up all of the yummy sweet egg mixture. I was a little nervous about using frozen raspberries, but they worked great! I love the contrast of sweet eggy bread and juicy, slightly tart raspberries.
Because I have a major sweet tooth, I poured maple syrup over my french toast, but you could definitely leave it out if you’re not as into sweets as I am. Either way, it’s a delicious and easy breakfast!
Baked Raspberry French Toast
- 8 slices texas toast (or other thick white sandwich bread), cut into cubes
- 1 cup frozen raspberries (fresh would work too)
- 1/4 cup plus 1 tablespoon sugar, separated
- 1 teaspoon flour
- 4 eggs
- 1 cup milk
- 1/2 cup half and half
- 1 teaspoon vanilla
- Preheat the oven to 400. Prepare an 8 x 8 baking dish by lining with parchment or spraying with cooking spray.
- Add half of the bread cubes to the prepared baking dish. Toss the raspberries with one tablespoon sugar and the flour. Sprinkle 2/3 of the raspberries over the bread cubes. Top with remaining bread cubes, then remaining raspberries.
- In a small bowl or measuring cup, whisk together the eggs, milk, half and half, vanilla, and 1/4 cup sugar. Pour the egg mixture over the bread cubes, distributing evenly.
- Bake 45-55 minutes, or until the french toast is golden brown on top and springs back when touched lightly. Serve warm with maple syrup and fresh raspberries, if desired.