March 13, 2010

Custard Baked French Toast w/ Tart Raspberry Sauce

Had this "tasty sensation" at a celebration brunch for a dear friend who is newly expecting, she made this yummy dish.  Between the two of us, we just about demolished this baked french toast.  Try it.  You will demolish it too.

6 TBS butter
French bread loaf
1 1/2 C sugar
6 eggs plus 3 yolks
2 C whipping cream
4 C milk
1 TBS vanilla

Melt butter in a 9X13 inch pan. Cut crusts (I'm too lazy to cut the crust off so I never so this) off sliced bread and layer 2-3 deep. Mix remaining ingredients and pour over bread. Let sit overnight in refrigerator. Bake 350 degrees for 50 minutes. Serve topped with raspberry sauce and slivered almonds ( I don't do the almonds either). Dust with powdered sugar and place a few fresh raspberries on top.

Raspberry Sauce:
1 pkg (10 oz.) frozen raspberries (organic, if you can get them)
1/4 C sugar
1 TBS cornstarch
Combine on stove and cook until thickened, pour over French toast
*photo courtesy of eat better america*


  1. This sounds way yummy! I'll have to try this one. :)

  2. Yum--I definitely want to try this! Do you bake it covered or uncovered?

  3. You can bake it either way, but I like mine uncovered so the top gets nice and crispy, since the bottom is gooey and custardy. Good question! It also depends on your oven, but you may need to bake it 50-60 minutes.

  4. This looks incredible. I just made a raspberry sauce today, I may have to save some for this recipe. Yum!

  5. Ahhh, this was WONDERFUL! And it serves 6 adults perfectly!


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