Thursday, October 31, 2013
Baked Raspberry French Toast
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.
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.
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
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.