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Baked French Toast with Raspberry Preserves and Toasted Almonds

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Active Time:  15 Minutes
Total Time:  2 Hours 5 Minutes
Yield:  Serves 10

As the coffee brews and the bacon sizzles, this French toast bakes peacefully in the oven. Moreover, it can be assembled the night before you plan to serve it. And, you may use any jam or preserves you like. Apricot preserves or marmalade make delicious alternatives to the raspberry preserves.

RECIPE INGREDIENTS

For the French Toast:

1 1/4 cups raspberry preserves

Ten 4-by-4-by-1-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 the 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

Baked French Toast with Raspberry Preserves and Toasted Almonds Recipe at Cooking.com

DIRECTIONS

FOR THE FRENCH TOAST:
Butter 13 by 10-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 THE 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.

Recipe created exclusively for Cooking.com by Rochelle Palermo.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 10

Calories:

516

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

91g

Sodium:

309mg

% Cal. from Fat:

24%

Cholesterol:

172mg

Protein:

Spotlight Recipe Review

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Rating:

by: Judy

Reviewed: 04/28/2009

Received many complements

See all of Judy's reviews »

Yesterday I entertained three special friends for one of their birthdays. They raved about the baked French toast and I plan to make it again. My husband had some and loved it and today there was still a little left and our 21 month old granddaughter couldn't get enough of it. Thank you so much for the great brunch recipe.

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