I love French toast for breakfast and so does Jason! But what I don’t love is individually cooking one piece of toast at a time, especially when Jason is a bottomless pit when it comes to sweet breakfast foods.
The solution: Baked French Toast! I made this recipe for Baked French Toast with Raspberry Compote Butter for a girlfriend’s brunch I threw and it’s one of my all time favorites. Simply soak a big batch of bread in rich egg, cream and vanilla custard, layer in a baking dish and bake until golden and set. It’s totally easy to do and perfect for serving a crowd or in my case, one hungry husband.
Top warm French toast with a thick slice of Raspberry Compote butter, hot maple syrup, fresh raspberries and a dollop of homemade whipped cream. What a treat!
photos by Mary Costa
- Butter, for the pan
- 1 loaf crusty French bread
- 8 eggs
- 2 cups whole milk
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons vanilla extract
- Pinch of salt
- Raspberries, for serving
- Shredded coconut, for serving (optional)
- Maple syrup, for serving
- Whipped cream, for serving
- Raspberry compote butter, for serving
- 2 sticks or 1 cup butter at room temperature
- ½ cup fresh raspberries
- Grease a baking pan with butter. Slice bread into thick slices and tile in the pan. In a large bowl combine eggs, milk, cream, granulated sugar, brown sugar, vanilla and salt. Wisk until well combined. Pour custard evenly over the bread. Cover the pan tightly with plastic wrap and store in the fridge until bread is completely soaked, preferably overnight.
- In the bowl of an electric mixer, cream butter for the raspberry compote until soft and fluffy. Mix in raspberries for just a few seconds until distributed. Turn butter mixture out onto plastic wrap and roll into a log. Seal tightly and refrigerate until hard.
- Bake French toast at 350 for 35-40 minutes or until french toast is cooked through and the the top is golden brown. Remove from oven and top with fresh raspberries and shredded coconut (if using). Serve with a dollop of whipped cream, additional raspberries, sliced raspberry compote butter and warm maple syrup.