Make Ahead Raspberry French Toast Casserole

Recipe

kleinworthco.com

Easy French Toast Casserole is made with artisan bread, raspberries, and cream cheese. Perfect for holiday mornings or a lazy weekend meal or make ahead breakfast.

Ingredients

– 2 cups half and half – 1 tsp vanilla – ¼ tsp salt – 2 eggs – ¼ cup maple syrup – ½ cup brown sugar lightly packed – 4 to 6 pieces Artisan bread 4 pieces if leaving on crusts, 6 if cutting off crusts, cut into 1 inch cubes – 1 cup fresh or frozen raspberries

#1

Preheat oven to 350. In a small sauce pan over medium high heat, add the half and half and vanilla in saucepan and let it come to a boil. Once boiling, take the mixture off of the heat and set aside to cool.

#2

In a separate bowl, whisk together the eggs, maple syrup, and brown sugar.

#3

Cut bread into one inch cubes. Scatter bread pieces into an 8×8 pan. Add in raspberries and cream cheese, being careful to evenly distribute ingredients and fill in any gaps.

#4

Take the cooled half and half mixture and add it to the egg and sugar mixture, whisking to combine.

#5

Pour that mixture over the bread in the pan. Gently press bread down with a large spoon or the palm of your hand to make sure all of the bread is saturated.

#6

Prepare for baking by creating a water bath for mixture by placing the 8×8 pan into a larger pan (either a large cake pan or a sheet pan). Add some water to the pan.

#7

Bake in the water bath for 35 minutes or until center is no longer jiggly. Carefully remove from the oven and water bath and let stand 30 minutes before serving.

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