I stole this recipe for Overnight Raspberry French Toast from sixsistersstuff.com. This delicious breakfast recipe is perfect for upcoming holidays. Two layers of Texas toast are placed in a baking dish. Then eggs, sugar, vanilla, cinnamon and milk are whisked together. Next the egg mixture is poured over the bread. The pan is covered and refrigerated overnight. Before baking raspberries are sprinkled on top. Then a crumb topping is made with butter, flour and brown sugar. The topping is dropped by teaspoons on top of the bread then the casserole is baked. This recipe is another delicious take on traditional French Toast, not matter how you pronounce it.

The ingredients for this recipe are: 12 slices Texas toast, 6-8 large eggs, ¼ cup sugar, 2 tsp vanilla, 1 tsp cinnamon, 3 cups milk, 2 cups raspberries (frozen, then thawed), ¼ cup butter, ½ cup packed brown sugar and ½ cup flour

Grease a 9×13 baking dish. Arrange the bread in two layers, with six slices of bread on each layer.

Then in a large bowl, mix together eggs, sugar, vanilla, cinnamon and milk. Whisk until blended (but not too bubbly).

Pour the mixture over the toast, making sure to cover them evenly, as well as in between the slices as well. Cover with foil and refrigerate for 8 hours (or overnight).

Thaw and drain the raspberries.

Then sprinkle the bread with the raspberries.

Then in a small bowl, combine butter, flour and brown sugar until completely incorporated.

Next drop in teaspoonfuls over the bread and raspberries.

Bake at 350 F for 35 to 40 minutes, until slightly puffy and golden.

Cut and serve with powdered sugar.

If you liked the recipe for Overnight Raspberry French Toast then you can try Baked French Toast, Overnight Apple French Toast, Overnight Cinnamon Roll French Toast Bake or Strawberry Cheesecake French Toast Casserole.

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Overnight Raspberry French Toast

This delicious breakfast recipe is perfect for upcoming holidays. Two layers of Texas toast are placed in a baking dish. Then eggs, sugar, vanilla, cinnamon and milk are whisked together. Next the egg mixture is poured over the bread. The pan is covered and refrigerated overnight. Before baking raspberries are sprinkled on top. Then a crumb topping is made with butter, flour and brown sugar. The topping is dropped by teaspoons on top of the bread then the casserole is baked.

Course Breakfast

Prep Time 10 minutes

Cook Time 40 minutes

Refrigeration Time 8 hours

Servings 6 people

Ingredients

• 12 slices texas toast
• 6-8 large eggs
• ¼ cup sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• 3 cups milk
• 2 cups raspberries frozen, then thawed
• ¼ cup butter softened
• ½ cup packed brown sugar
• ½ cup flour

Instructions

1. Grease a 9×13 baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
2. In a large bowl, mix together eggs, sugar, vanilla, cinnamon and milk. Whisk until blended (but not too bubbly).
3. Pour the mixture over the toast, making sure to cover them evenly, as well as in between the slices as well.
4. Cover with foil and refrigerate for 8 hours (or overnight).
5. When ready to bake, preheat oven to 350 F.
6. Sprinkle with raspberries.
7. In a small bowl, combine butter, flour and brown sugar until completely incorporated. Drop in teaspoonfuls over the bread.
8. Bake 35 to 40 minutes, until slightly puffy and golden.