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Raspberry Almond French Toast Bake Recipe

★★★★★

5 from 103 reviews
  • Author: Hugo
  • Total Time: 9 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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

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

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Find it online: https://flavorsbyhugo.com/raspberry-almond-french-toast-bake-recipe/