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Baked Raspberry French Toast

Source of Recipe

Glamour, May 2002 (posted to recipecircus by catgurrl)


List of Ingredients

4 slices day-old Italian bread, cut into 1/2-inch cubes
1/2 cup fresh or frozen raspberries
2 oz. cream cheese, cut into 1/2-inch cubes
3 eggs
1 cup milk
1 Tbsp real maple syrup
1/4 tsp poppy seeds

-- Raspberry Compote --
Juice and zest (grated peel) of 1 lemon
1 Tbsp water
4 cups fresh or frozen raspberries
1/2 tsp cornstarch
1 Tbsp real maple syrup
1/8 tsp cinnamon


Recipe

1. The night before, grease two 8-ounce ramekins. Line with half the bread cubes; cover with raspberries and cream cheese cubes, and top with remaining bread. Mix eggs, milk and syrup and sprinkle with poppy seeds. Pour mixture over bread; cover and let soak in the refrigerator.

2. In the morning, bake at 350 degrees (F) for 25 to 30 minutes, until puffed and golden. Meanwhile, make the Raspberry Compote: Combine all ingredients in a saucepan and cook over medium heat until hot and slightly thickened.

3. Remove French toast from ramekins and top with the Raspberry Compote.

Serves 2