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Baked Raspberry French Toast

Source of Recipe


Glamour, May 2002






List of Ingredients



• 4 slices day-old Italian bread, cut into 1/2-inch cubes
  
• 1/2 cup fresh or frozen raspberries
  
• 2 ounces 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
  






Instructions



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