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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

 

 

 


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