My husband and I LOVE warm breakfasts on the weekends. Let’s be honest – most weekdays we’re eating cereal for breakfast – but on the weekends we like to take a little more time.
We had our overnight pecan praline french toast a few weeks ago, but I wanted something a little sweeter this week. With a little bit of raspberry and crumble on top, this hit the spot.
This is so easy to make and tastes so delicious. It only requires a few simple ingredients, and they are all so yummy, and fairly inexpensive.
I am a huge french toast eater. I don’t know if I’ve ever met a piece of french toast I didn’t like, but this french toast has got to be my all time favorite. You need to try this.
what is texas toast? do i have to use it?
For this recipe, we have found that a thick cut of bread works best. Texas Toast, is exactly that. It is found on your bread aisle, and it is pretty much just a very thick cut of bread.
You of course don’t have to use that bread, you could use any thick or dryer piece of bread. Many different breads would work for this recipe.
Here are a few others we recommend:
- sour dough bread
- french bread
- hardened bread
- homemade bread
- rye bread
You could really use any cut of bread, but we prefer to leave it out for a little, allow it to get dry, and then use it. We also cut our bread into really thick slices
It needs to be thick, or else you will have bread soup the next day. Thick bread will absorb more, but not fall apart. We definitely wouldn’t recommend normal sliced bread from the store. You could use that, but only let it soak for an hour or two, then bake it. Don’t let it sit overnight.
watch how to make another favorite raspberry dessert, here:
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Watch how to make another raspberry inspired dessert recipe, here:
looking for more raspberry desserts? here are a few of our favorite:
Overnight Raspberry French Toast Recipe
- 12 slices texas toast
- 6-8 large eggs
- ¼ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 3 cups milk
- 2 cups raspberries (I buy them frozen and then thaw them)
- ¼ cup butter softened
- ½ cup packed brown sugar
- ½ cup flour
- Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
- In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
- Pour the mixture over the french 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).
- When ready to bake, preheat oven to 350 degrees.
- Remove from refrigerator and sprinkle with raspberries.
- In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
- Bake 35-40 minutes, until slightly puffy and golden.
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