Raspberry Stuffed French Toast Casserole

0

Raspberry Stuffed French Toast Photos: Stefan Scherperel

Ingredients:

1 # of Day Old Bread sliced

2 Pints Raspberries sliced

Filling:

8 oz. cream cheese or marscapone cheese

1 tsp. lemon zest

1 ½ tsp. sugar

Egg Mixture:

4 eggs

3 Tbsp. cream

Splash triple sec

Cinnamon

Crisp Topping

Caramel Sauce

  1. Layer Bread in bottom of a 8 x 10 casserole dish. (You can choose to make individual portions in 4 – 8 ounce ramekins.)
  2. Spread cream cheese and raspberries over bread and layer with remaining bread.
  3. Whisk egg mixture together (eggs, cream, triple sec, cinnamon) and pour over bread and let the bread absorb.
  4. Cover and refrigerate for 2 hours or overnight.
  5. Sprinkle with crisp topping.
  6. Bake at 350 degrees until egg mixture is set and cream cheese is soft.
  7. Garnish with caramel sauce, strawberries, powdered sugar and breakfast meat.

 

Leave a comment


Name*

Email(will not be published)*

Website

Your comment*

Submit Comment

CAPTCHA Image
*
Switch to Full Width View
275 C Street Friday Harbor WA 98250 | 360.378.2783 or 800.965.0123 © Tucker House Inn | Photography: Michael Bertrand Photographer & Others
Sitemap