Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Baked French Toast wRaspberry Preserves




Source of Recipe


Source: Cooking.com


List of Ingredients




For French Toast:

1 1/4 cups raspberry preserves

Ten 4x4x1-inch-thick slices egg bread

1 1/4 cups whole milk

3/4 cup whipping cream

1/2 cup sugar

3 large egg yolks

3 large eggs


For Almond Syrup:

1 1/4 cups light corn syrup

4 teaspoons sugar

3/4 teaspoon almond extract


1/2 cup sliced almonds, toasted

Confectioners' sugar



Recipe



FOR FRENCH TOAST: Butter 13x10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.


FOR ALMOND SYRUP: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour.

DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate.


Preheat oven to 350 degrees F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with almond syrup.