Thursday, October 31, 2013

Baked Raspberry French Toast

Are you dressed up right now?  What are you?  I want to see a picture.

I don't have a costume this year, but guess who does?!  That's right the Dingo does!  She's going as a giraffe this year.  It's pretty adorable and she loves wearing it...as you can imagine.
Halloween is a pretty fun holiday...I guess.  I just kind of lost interest when people stopped giving me free candy just for ringing their doorbell.  Once you're older, you're expected to dress up like some sort of themed slut - not only not my style, but also, it's cold the last day of October.  In the past, we have done some Halloween climbing competitions, we have gone to Halloween parties and we've carved pumpkins with spiked apple cider (actually, we did that last weekend).
It's all good stuff, but what I really like about Halloween is that it means we're getting dangerously close to the "holiday season!"  It's that time of year for lots of sweets and carbs...and big sweaters (coincidence?).

I love to start my day out with sweets and carbs and then just continue that trend right on into bedtime.  Don't judge me with your smoothie.
This french toast is definitely sweet.  It's also got raspberries, so it's, um, healthy.  You can make it the night before, let all the custard soak in and then bake it in the morning.

If you are a weirdo and you don't like sweets for breakfast, then you could just swap out the words "french toast" and plug in "bread pudding" and you can have dessert!  Problem solved.  You're welcome.  What I'm saying is, there's no reason you shouldn't be pinning this recipe maybe for Christmas morning or Christmas dessert...or a lazy Sunday morning.  Just pin it.  Just eat it!

RASPBERRY BAKED FRENCH TOAST
1/2 c. buttermilk
1/2 c. cream
1 c. milk
5 eggs
1/2 c. brown sugar
2 tsp. cinnamon
1 tsp. vanilla
1 loaf bread (1" slices)
1 c. fresh raspberries

1.  Grease a 9x13" casserole dish.

2.  In a medium bowl, whisk together buttermilk, cream, milk, eggs, brown sugar, cinnamon, and vanilla.

3.  Dip each slice of bread into the custard then arrange them so they overlap about 1 inch in the greased pan.  Pour raspberries in between and on top of the bread.

4.  Pour any remaining custard over the top.

5.  Cover pan and let sit for at least 1 hour and up to overnight in the fridge.

6.  Bake at 350˚ for 30-35 minutes.

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