Raspberry Caramelized French Toast
Looking for a simple & sweet breakfast or brunch dish to serve Mom on Mother’s Day? This is it! Kids can easily help prepare this casserole the night before & surprise Mom with a beautiful meal on a special day to honor her. Once you’ve tried it, I think you’ll add this dish to the table on more special occasions!
- 4 T. light corn syrup
- 1-1/2 cups brown sugar
- 1 cup butter
- 2 loaves sliced French bread (I like the thin-sliced French bread found in the bakery department)
- 12 eggs
- 2 cups milk
- 2 t. vanilla extract
Combine corn syrup, brown sugar, and butter in medium saucepan. Cook over medium heat until bubbly, stirring occasionally. Pour into a greased 9X13 glass baking dish. Nestle bread slices into syrup, making 2-3 layers, depending on thickness of bread {you will likely use about 1-1/2 of the 2 loaves of bread – save the rest for another use}. Whisk or beat the eggs, milk, and vanilla, and pour over bread. Lift layers as you pour, making sure that all bread is saturated. Alternately, you can pour egg mixture over each individual layer as you assemble. Cover pan and refrigerate at least 8 hours or overnight. Preheat oven to 350; uncover and bake 45-55 minutes, or until a knife inserted into the center comes out clean. While baking, you may want to place a rimmed baking sheet below the casserole dish in case any bubbles over. If casserole begins to brown on top, loosely lay a sheet of aluminum foil over as it bakes. Loosen edges with a butter knife and invert baking dish onto a large platter or baking sheet. Slice into square serving portions. Serve with vanilla yogurt and raspberry sauce. Yield: 12 servings
Raspberry Sauce
- 2 cups frozen raspberries
- 1/4 cup water
- 1/4 cup sugar
- 2 T. corn starch
- 2 T. cold water
Combine berries, water, and sugar in saucepan and cook over medium heat until bubbly. Mix corn starch and cold water, then add to berry mixture, cooking over medium-low for a few minutes to thicken. Sauce can be served warm, room temperature, or chilled.
ENJOY!