Overnight Raspberry French Toast
Here's an old favourite from Best of Bridge, the series of books that found their way into many kitchen cupboards from the 1970s and on. Begun by a group of seven bridge-playing friends with a penchant for cooking and nose for business, the recipes were famous for using on-hand ingredients and reasonable methods to produce family-friendly meals and desserts. The original group has now retired, but the series (franchise?) is still cooking, led by two women who pledge to uphold the motto of 'Simple Cooking with Gourmet Results.'
This recipe is as easy as it gets - French toast with fruit all baked together. Prepared the day ahead, the bread gets soaked and the flavours blend. Bake it so that when guests arrive for brunch, the warm raspberry and sugar smells fill the air. Pour on maple syrup and dig in.
Time: 75 minutes (15 prep., 60 baking)
Serves: 6
Ingredients
8 small slices (or equivalent) of white bread, torn into small pieces or cut into cubes
1 package (8 oz. or 250 grams) cream cheese, cut into very small pieces
1 cup (250 grams) fresh or frozen raspberries (no need to thaw them)
1/2 cup (125 grams) sliced almonds, toasted (optional)
6 eggs
1/2 cup granulated sugar, divided
1/2 cup (125 ml) milk
1/2 cup (125 ml) half-and-half (10%) cream
1 teaspoon (5 ml) ground cinnamon or maple or fruit syrup plus more for serving
Grease an 8 " (2 litre) square baking dish.
Method
Scatter half the bread pieces in the dish. Arrange the tiny cubes of cream cheese, the raspberries and the almonds on top. Finish with the remaining pieces of bread.
In a large bowl, whisk together the eggs, 1/4 cup of white sugar, milk, cream and cinnamon. Pour over the bread.
Sprinkle the remaining sugar on top. Cover tightly with foil and store in a refrigerator overnight.
In the morning, preheat the oven to 350 degrees.
Bake the French toast mixture, still covered in the foil, for 30 minutes. Remove the foil and bake for another 30 minutes, until fluffy and golden brown. Serve with maple syrup.
Here's an old favourite from Best of Bridge, the series of books that found their way into many kitchen cupboards from the 1970s and on. Begun by a group of seven bridge-playing friends with a penchant for cooking and nose for business, the recipes were famous for using on-hand ingredients and reasonable methods to produce family-friendly meals and desserts. The original group has now retired, but the series (franchise?) is still cooking, led by two women who pledge to uphold the motto of 'Simple Cooking with Gourmet Results.'
This recipe is as easy as it gets - French toast with fruit all baked together. Prepared the day ahead, the bread gets soaked and the flavours blend. Bake it so that when guests arrive for brunch, the warm raspberry and sugar smells fill the air. Pour on maple syrup and dig in.
Time: 75 minutes (15 prep., 60 baking)
Serves: 6
Ingredients
8 small slices (or equivalent) of white bread, torn into small pieces or cut into cubes
1 package (8 oz. or 250 grams) cream cheese, cut into very small pieces
1 cup (250 grams) fresh or frozen raspberries (no need to thaw them)
1/2 cup (125 grams) sliced almonds, toasted (optional)
6 eggs
1/2 cup granulated sugar, divided
1/2 cup (125 ml) milk
1/2 cup (125 ml) half-and-half (10%) cream
1 teaspoon (5 ml) ground cinnamon or maple or fruit syrup plus more for serving
Grease an 8 " (2 litre) square baking dish.
Method
Scatter half the bread pieces in the dish. Arrange the tiny cubes of cream cheese, the raspberries and the almonds on top. Finish with the remaining pieces of bread.
In a large bowl, whisk together the eggs, 1/4 cup of white sugar, milk, cream and cinnamon. Pour over the bread.
Sprinkle the remaining sugar on top. Cover tightly with foil and store in a refrigerator overnight.
In the morning, preheat the oven to 350 degrees.
Bake the French toast mixture, still covered in the foil, for 30 minutes. Remove the foil and bake for another 30 minutes, until fluffy and golden brown. Serve with maple syrup.