Raspberry Almond French Toast Bake Recipe

Introduction

This Raspberry Almond French Toast Bake is a delightful twist on classic French toast, perfect for a special breakfast or brunch. With tart raspberries, a rich almond-flavored custard, and a crunchy almond topping, it’s a treat everyone will love.

Ingredients

• 12 cups cubed sourdough bread (from a 16-ounce loaf)
• 2 cups whole milk
• 1 cup Land O Lakes® Heavy Whipping Cream
• 8 large Land O Lakes® Eggs, well beaten
• 2 teaspoons almond extract
• 2 cups (12 ounces) fresh raspberries
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup Land O Lakes® Butter, softened
• 2 tablespoons light corn syrup
• 1 cup (4 ounces) sliced almonds

Instructions

1. Step 1: Preheat the oven to 325°F. Spread the cubed bread evenly on two ungreased baking sheets and place them on separate oven racks. Bake for 25–30 minutes, rotating the sheets halfway through, until the bread is dry and just beginning to turn light golden brown. Let cool completely.
2. Step 2: Spray a 13×9-inch glass baking dish with nonstick cooking spray. In a large bowl, whisk together the milk, heavy cream, eggs, and almond extract until well combined. Add the toasted bread cubes and toss to coat thoroughly. Gently fold in the fresh raspberries until evenly distributed. Spread the mixture into the prepared dish. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
3. Step 3: To make the topping, combine brown sugar, softened butter, and corn syrup in a bowl. Stir until smooth, then mix in the sliced almonds. Transfer the topping to a resealable container and refrigerate up to 24 hours if making ahead.
4. Step 4: When ready to bake, preheat the oven to 350°F. Crumble the topping evenly over the soaked bread mixture. Bake for 50–60 minutes, until the casserole is puffed and golden. Avoid overbaking to keep it moist. Let stand for 5 minutes before serving.

Tips & Variations

• For a nut-free version, omit the sliced almonds from the topping and substitute with additional brown sugar or crushed graham crackers for crunch.
• Use fresh or frozen raspberries; if frozen, do not thaw before adding to avoid excess moisture.
• Almond extract is key to the flavor—measure carefully as it can be strong.
• Serve with maple syrup or a dollop of whipped cream for extra indulgence.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warmed through or in a low oven to maintain the crunchy topping. This dish can also be frozen before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this French toast bake the night before?

Yes, this recipe is designed to be assembled in advance and refrigerated overnight. This allows the bread to soak up the custard fully, resulting in a tender, flavorful bake.

What type of bread works best for this bake?

Sourdough bread is recommended for its sturdy texture and tangy flavor, which balances nicely with the sweetness and raspberries. You can substitute with French bread or brioche if preferred.

Raspberry Almond French Toast Bake Recipe

---

★★★★★

5 from 103 reviews

• Author: Hugo
• Total Time: 9 hours 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Raspberry Almond French Toast Bake is a luscious overnight breakfast casserole featuring cubes of toasted sourdough bread soaked in a rich custard infused with almond extract and fresh raspberries. Topped with a crunchy, buttery brown sugar and almond topping, it bakes to a golden, puffed perfection ideal for brunch or a special breakfast treat.

---

Ingredients

Scale 1x2x3x

Bread Mixture

• 12 cups cubed sourdough bread (from a 16-ounce loaf)
• 2 cups whole milk
• 1 cup Land O Lakes® Heavy Whipping Cream
• 8 large Land O Lakes® eggs, well beaten
• 2 teaspoons almond extract
• 2 cups (12 ounces) fresh raspberries

Topping

• 1 1/2 cups firmly packed brown sugar
• 1/2 cup Land O Lakes® butter, softened
• 2 tablespoons light corn syrup
• 1 cup (4 ounces) sliced almonds

---

Instructions

1. Preheat and dry-toast bread: Heat your oven to 325°F. Spread the bread cubes evenly onto two ungreased baking sheets and place them on separate oven racks. Bake for 25-30 minutes, rotating the sheets halfway through, until the bread is dry and just starting to turn light golden brown. Remove and let cool completely.
2. Prepare baking dish: Spray the bottom and sides of a 13×9-inch glass baking dish or casserole dish with nonstick cooking spray to prevent sticking.
3. Mix custard and soak bread: In a large bowl, whisk together the whole milk, heavy whipping cream, well-beaten eggs, and almond extract until fully combined. Add the toasted bread cubes to this mixture and toss them until evenly coated. Gently fold in the fresh raspberries, distributing them evenly throughout the mixture. Pour the soaked bread mixture into the prepared baking dish, spreading evenly. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours, to allow the bread to absorb the custard.
4. Prepare topping: In a separate bowl, mix together the brown sugar, softened butter, and light corn syrup until smooth. Stir in the sliced almonds. Transfer this topping mixture to a resealable food container and refrigerate for up to 24 hours until ready to use.
5. Bake the casserole: When ready to bake, preheat your oven to 350°F. Remove the French toast bake from the refrigerator and crumble the almond topping evenly over the bread mixture. Place the casserole in the oven and bake for 50-60 minutes or until the dish is puffed and golden on top. Avoid overbaking to maintain a moist interior.
6. Serve: Remove from oven and let the bake stand for 5 minutes before serving to allow it to set slightly and make slicing easier.

Notes

• The sourdough bread should be cubed from a fresh loaf and toasted to avoid sogginess in the final bake.
• Ensure the raspberries are gently folded in to avoid breaking them apart too much and coloring the custard.
• Overnight soaking in the refrigerator is critical for the bread to absorb the custard fully, enhancing flavor and texture.
• Use fresh raspberries for best taste and texture; frozen berries may release too much moisture.
• Do not overbake; the casserole should be set but still moist inside.

• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Keywords: French toast bake, raspberry almond, breakfast casserole, overnight French toast, brunch recipe, sweet casserole