Baked Raspberry + Almond French Toast
This healthy Baked Raspberry + Almond French Toast is about to make your weekend breakfast the best thing ever. Full of chunks of whole wheat bread, sweet raspberries whipped with cream cheese, a gooey egg custard all topped with toasted almonds. Healthy enough for the kids, but beyond tasty for the adults!
This recipe is for all of you that like to sit around on a Saturday morning in your pajamas drinking coffee and wishing so hard that the most deliciously magical breakfast would appear.
Scratch that, I think we can all agree that our first wish would be for our kiddos to sleep in for 30 more minutes…
Then we will make our breakfast wish our second wish. We get three a day, right?
This make ahead and bake when needed Baked Raspberry + Almond French Toast is going to be your new favorite breakfast recipe – it takes ZERO minutes to prep in the morning, because we all know it sometimes/always takes all we have in us just to just turn on the coffee maker and exude excitement over a morning potty victory from the toddler.
With this recipe, you do all the prep the night before, preferably while drinking a glass of wine.
The only thing you have to do in the morning is turn on the oven and pop this dish inside. You will know when it is ready when you house begins to smell like the inside of your favorite bakery – bready and decadent smells of goodness happen with this one.
While most baked french toasts recipes out there are full of unnecessary eggs, milk, cream, butter, maple syrup and sugar sugar sugar, I decided to lighten this up and make it healthy so that the entire family can enjoy it for breakfast and you don’t get stuck with sugar crazed kids at 10am.. yourwelcomeverymuch!
Full of whole wheat bread, a good serving of fruit, enough eggs for a boost of protein, a hint of sweetener and even more protein from a sprinkle almonds, this recipe is good in the nutrition department but even better In the taste department.
The first time I made this, I was caught standing over the just-out-of-the-oven baked french toast and with my mouth about 2 inches from the dish as I was frantically forking/shoving a huge piece into my mouth and trying not to burn myself <—— not a proud moment.
But dang, this baked french toast is that good.
Let’s all take our tongues off the screen and begin making this for tomorrow’s breakfast feast.
First, get yourself some bread, it makes NO difference what this bread is. I used a mini whole wheat loaf for the pictures, but really any bread is going to rock it out with this recipe – whole wheat, white, sourdough, gluten free, french loaf, that cinnamon swirl bread that makes you wanna cry it’s so good.
We mix together a little cream cheese, half the raspberries and just a drizzle of maple syrup and then slather this all over the bread. This is not the time to be perfect here. In the end, It will not matter how clean you are with this step, just slather and move on.
Cut the bread into chunks, and toss into a baking dish.
Whisk some eggs, a little milk, maple syrup and some almond extract together and pour over the bread, making sure to get every piece of bread in the dish. You want that egg custard to get it’s love on with every piece of raspberry covered bread you have in there <——–wow that sentence was weird.
Then you wait.
And hopefully in the hours this dish absorbs all the goodness in world, you get some sleep.
8 hours of sleep – wish #3?
In the morning, you pop it into a pre-heated oven and you are good to go. 40 excusionary minutes later, this breakfast will be ready to serve and your day is about to get better:)
And while you can totally serve as is, you can also sprinkle a little powdered sugar on top, drizzle with a little warm maple syrup or even dollop with some whipped coconut creme. Or all of the above!
Get the recipe: Baked Raspberry + Almond French Toast
- Grease a 9×13 inch baking dish. Before baking, preheat oven to 350° F.
- In a small bowl, mix together the cream cheese, 1/2 cup raspberries, and 1 tbsp maple syrup until combined. Spread the cream cheese mixture over all of the slices of bread. Cut the slices of bread into cubes and place into baking dish.
- In a medium bowl, whisk together the eggs, milk, remaining maple syrup and the almond extract. Pour everything over the bread. Cook OR cover and then refrigerate for 8 hours or overnight.
- Before baking, sprinkle with toasted almonds and remaining raspberries. Bake, uncovered, for 40-45 minutes, or until golden brown. Let cool for 5-10 minutes and serve with a sprinkle of powdered sugar, maple syrup, brown rice syrup or a dollop of whipped coconut milk.