The Spatula Sisters' mom is making a guest appearance! Mom took on Easter morning brunch, trying something completely different. In the past, we've had frittatas on Easter morning... I think last year we had our traditional cranberry Christmas cake... this year we tried Overnight Raspberry French Toast, and it was a hit! Plus it was made with a dash of motherly love and served around a centerpiece of Easter bunnies popping out of pastel-colored ceramic eggs (see lime cookie post for a picture with decor).
This was another recipe from the Bravo! Best of Bridge Cookbook (Sally Vaughan-Johnston, 2009). We're on a roll with this book.
Overnight Raspberry French Toast
Serves 6
6 - 8 slices white bread, torn into small pieces
1 package cream cheese, cut into small pieces
1 cup raspberries (fresh or frozen - no need to thaw)
1/2 cup sliced almonds, toasted ** (see previous post for tips on how to toast)
6 eggs
1/2 cup granulated sugar, divided
1/2 cup milk
1/2 cup half-and-half cream (10%)
1 teaspoon ground cinnamon
Maple syrup
- Grease an 8-inch square glass baking dish. Scatter the bread pieces in the dish. Arrange cream cheese, raspberries, and almonds on top. Top with a few remaining bread pieces.
- In a large bowl, whisk together eggs, 1/4 cup sugar (half of it!), milk, cream, and cinnamon. Pour over bread.
- Sprinkle remaining sugar on top. Cover with foil and refrigerate overnight.
- Keeping foil on dish, bake in 350 F oven for 30 minutes. Remove foil and bake for 30 minutes more or until puffy and golden brown.
- Serve warm, with maple syrup if desired.
Bread with chunks of cream cheese... the cream cheese is
amazing when it's melted.
No need to thaw frozen raspberries.
Pouring in the sugar and milk mixture.
Fresh out of the oven.
Happy Easter!!!
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