French Toast with Fresh Raspberries

French Toast with Fresh Raspberries


I do not like syrup. I know you are probably thinking I am crazy, but I just don’t! Because of my dislike of this breakfast staple, I’ve always been a little hesitant to make things like pancakes and french toast (although, this recipe for Caramel French Toast is a family favorite!). This past weekend, I decided that maybe there was a way to make french toast without having syrup as the natural topping…and there was! I tried out the recipe from the Williams-Sonoma site with some modifications (click here to see the original recipe), and I loved it!


  • 1 day-old baguette, cut diagonally into slices 3/4 inch thick or Texas Toast
  • 6 eggs, lightly beaten
  • 2 cups milk
  • 1 Tbs. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 2 Tbs. firmly packed light brown sugar
  • Unsalted butter for cooking
  • Confectioners’ sugar for dusting
  • Blackberries or other berries for garnishing
  • Maple syrup for serving


In a shallow baking dish, arrange the bread slices in a single layer.
In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, and brown sugar and whisk until blended. Pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid.
Turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more.Preheat a griddle according to the manufacturer’s instructions and coat generously with butter. When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.Transfer the French toast to a platter, dust with confectioners’ sugar and garnish with berries. Serve immediately with maple syrup alongside.
Simple Tips:
  • The original recipe has nutmeg included in the ingredients. I am not a big fan of the taste of nutmeg so I left it out completely and the toast still turned out great!
  • The original recipe also called for half and half. I chose to use skim milk instead because I figured it would be slightly healthier.
  • I used Texas Toast for simplicity’s sake. I’m sure this would be just as tasty with a French baguette as well!
  • I just used fresh raspberries on mine and it was SO good! My husband had his without the berries and chose to use syrup instead — he also enjoyed his!

I have an IKEA trip planned for the upcoming weekend and am hoping that trip will finalize some of the projects we have been working on over here lately, and I am looking forward to sharing those with you!




Looking for more?

Caramel Rolls

Caramel French Toast

4 thoughts on “French Toast with Fresh Raspberries

  1. YUM!! Looks great. I might try this soon… 🙂 I love syrup on most things (syrup on hashbrowns, syrup on scrambled eggs, etc…) but I prefer applesauce on my french toast. This is right up my alley. The top picture is just so pretty!

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