French Toast with Fresh Raspberries

French Toast with Fresh Raspberries

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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!

Ingredients:

  • 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

Instructions:

In a shallow baking dish, arrange the bread slices in a single layer.
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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.
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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!

xo,

Abby

 

Looking for more?

Caramel Rolls

Caramel French Toast

Caramel French Toast

Caramel French Toast

I am not a big breakfast person. I’m usually a bowl-of-cereal-kind-of-girl. I will make an exception for a recipe I made over the weekend: Caramel French Toast. It is truly delicious — and easy to make! Madalyn even enjoyed a few bites! 🙂 Another great thing about this recipe is that you prepare it the night before which makes for a simple morning!

Caramel French Toast

French Bread

1/2      cup butter

1          cup brown sugar

3          tablespoons Karo syrup

6          eggs

1-1/2   cups milk

1          tablespoon vanilla

Cinnamon

Fresh Fruit

Melt butter, brown sugar and syrup over medium heat while stirring.  Bring to boil and then pour into greased 9” x 11” casserole pan.  Slice bread into 1” widths and lay over caramel mixture.  Mix eggs, milk and vanilla; pour over bread.  Sprinkle top with cinnamon and cover with plastic wrap.

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Refrigerate overnight.  Uncover and bake at 350° for 45 minutes.  Serve with fresh fruit and syrup.

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Yum! Enjoy!

xo,

Abby

 

Looking for more?

Caramel Rolls

French Toast with Fresh Raspberries

 

Caramel Rolls

Caramel Rolls

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I am always looking for ideas for a weekend breakfast that doesn’t take forever to prepare…enter these delicious Caramel Rolls! They are super easy to prepare and my favorite part about them (besides the fact that they are so yummy!), is that you make them the night before. All you have to do in the morning, is pop them into the oven and ta-da! I’ve made these for several family gatherings and they are always a big hit! If there does happen to be any leftovers, they do reheat well.

Caramel Rolls

2          loaves frozen bread dough, thawed

1/2       cup butter

1          cup brown sugar

2          tablespoons milk

1          teaspoon cinnamon

2          small packages vanilla pudding, not instant

Raisins, walnuts, pecans (optional)

Tear one loaf of bread into small chunks and put in bottom of greased 9”x13” pan (or bundt pan).

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Bring remaining ingredients to boil, and pour over first loaf in pan at onset of boiling stage.  You do not want this too hot.

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Top with raisins or nuts, if desired. (Note: Our family prefers not to use raisins or nuts, so these pictures will not show those optional ingredients). Tear up second loaf into small chunks and put into pan.  Cover loosely with greased plastic wrap.

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Let raise overnight (look at how much these rise overnight!) and bake at 350° for 25 to 30 minutes.

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Let stand for 5 to 10 minutes and turn out onto cookie sheet.

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Enjoy! 🙂

xo,

Abby

 

Looking for more?

Caramel French Toast

French Toast with Fresh Raspberries