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Amy’s Raspberry ‘n Cream Baked French Toast



1 cup maple syrup

1 large loaf French bread, cut into 2 inch cubes

4 to 6 ounces cream cheese, cut in small cubes

3 cups milk

6 eggs

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 cups fresh raspberries

3/4 cup brown sugar

3 to 4 tablespoons butter

Extra maple syrup or raspberry syrup (optional)


Spray a 9×13 inch baking dish with cooking spray. Pour 1 cup maple syrup into the baking dish, spreading in an even layer. Add the bread cubes to bottom of dish. Whisk together eggs, milk, cinnamon and vanilla. Pour the egg mixture over the bread. Cover with foil and place in refrigerator overnight. When ready to bake, preheat oven to 350 degrees. Uncover casserole and sprinkle fresh raspberries and cream cheese pieces over the top. Next, top with brown sugar and dot top with small pieces of butter. Cover loosely with foil. Bake for 50 to 60 minutes. Remove foil and bake another 10 to 15 minutes until all the liquid is absorbed and the top is bubbly. Let cool a few minutes before cutting into squares and serving. You can serve this with maple or raspberry syrup, if you like.

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