Raspberry White Chocolate Overnight French Toast Bake
Easy to assemble the night before, this French toast bake is bursting with natural sweetness from fresh raspberries (and a few white chocolate chips too!). Stale bread works best for this recipe. Just allow slices to sit uncovered for a few hours to dry out.
Prep Time:
10 minutes plus 2 hours chilling time
Cook Time:
45 minutes
Serves:
6
Perfect for:
Breakfast in Bed
Family Style
Ingredients
- 5 large eggs
- 2 ¼ Cup milk of choice
- 1/4 Cup brown sugar or coconut sugar
- 1 Tsp. vanilla extract
- 1 Tsp. ground cinnamon
- 12 Slices (1-inch thick) day-old bread
- 1/3 Cup white chocolate chips
- 1 Package (6 ounces) Driscoll’s Raspberries
- Maple syrup
Directions
- COAT with cooking spray a 9-inch x 13-inch baking dish.
- CRACK 5 large eggs into a large mixing bowl and WHISK thoroughly.
- ADD 2 ¼ cups milk of choice.
- ADD 1/4 cup brown sugar or coconut sugar.
- ADD 1 teaspoon vanilla extract.
- ADD 1 teaspoon ground cinnamon.
- WHISK egg mixture thoroughly and SET ASIDE.
- CUT 12 slices (1-inch thick) day-old bread into cubes.
- ADD cubed bread to egg mixture and FOLD until egg mixture is absorbed.
- TRANSFER mixture to prepared baking dish.
- COVER tightly with plastic wrap and REFRIGERATE at least 2 hours and up to overnight.
- PREHEAT oven to 350°F.
- SPRINKLE 1/3 cup white chocolate chips over bread mixture.
- SLICE 1 package (6 ounces) raspberries in half lengthwise and SPRINKLE over bread mixture.
- BAKE 40 – 45 minutes or until a knife inserted into center comes out clean.
- CUT into squares and SERVE warm with maple syrup.
