Make ahead Raspberry Baked French Toast made with fresh berries cream cheese, pure maple syrup, eggs, and vanilla will impress anyone at your breakfast table.
I had a raspberry baked french toast similar to this at a bed and breakfast years ago. It was our last morning at our B&B and I remember wondering if something like a french toast would fill us up or if we’d be starving in an hour. Well, it turns out, this recipe is not only super delectable and mouthwatering, but it keeps your belly feeling full because the recipe uses so many eggs.
This recipe is great for brunch because you can prepare it the night before and bake it the morning of which means no prep mess (always a huge bonus when guests are coming over). It presents well too. So pretty with the dark berry juice spilling over the edge of the crisp white ramekins. I think it goes without saying that I’m a huge fan, and I’m sure you will be too.
Raspberry Baked French Toast
- 16 ounces bread sliced into 1/2 inch cubes
- 1 tablespoon unsalted butter
- 1 1/2 cups raspberries
- 4 ounces cream cheese cut into 1/2 inch cubes
- 6 eggs
- 2 cups milk
- 2 teaspoons vanilla
- 1/4 cup pure maple syrup
The night before:
- Grease four 8 ounce or six 6 ounce ramekins with butter. Place in baking dish.
- Place half the bread in the ramekins.
- Add a layer of raspberries and cream cheese, dividing evenly between each dish.
- Cover with remaining bread.
- In separate bowl, whisk eggs, milk, vanilla and maple syrup until well combined. Pour over each ramekin, dividing the liquid mixture evenly between each dish. If any of the liquid mixture spills over, remove the ramekins from the baking dish and carefully pour anything that spilled into the ramekins.
- Cover tightly with plastic wrap* and refrigerate over night.
The morning of:
- Preheat oven to 325 degrees F.
- Bake for 45 minutes or until golden brown.
- Top with additional maple syrup or dust with powdered sugar.