Description

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.

  • 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
  1. COAT with cooking spray a 9-inch x 13-inch baking dish.
  2. CRACK 5 large eggs into a large mixing bowl and WHISK thoroughly.
  3. ADD 2 ¼ cups milk of choice.
  4. ADD 1/4 cup brown sugar or coconut sugar.
  5. ADD 1 teaspoon vanilla extract.
  6. ADD 1 teaspoon ground cinnamon.
  7. WHISK egg mixture thoroughly and SET ASIDE.
  8. CUT 12 slices (1-inch thick) day-old bread into cubes.
  9. ADD cubed bread to egg mixture and FOLD until egg mixture is absorbed.
  10. TRANSFER mixture to prepared baking dish.
  11. COVER tightly with plastic wrap and REFRIGERATE at least 2 hours and up to overnight.
  12. PREHEAT oven to 350°F.
  13. SPRINKLE 1/3 cup white chocolate chips over bread mixture.
  14. SLICE 1 package (6 ounces) raspberries in half lengthwise and SPRINKLE over bread mixture.
  15. BAKE 40 – 45 minutes or until a knife inserted into center comes out clean.
  16. CUT into squares and SERVE warm with maple syrup.