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Overnight Filled French Toast with Raspberry Sauce

(7)

5 reviews

25 min prep time
9 hr 5 min total time
14 ingredients
6 servings

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A creamy, cranberry filling peeks out from tender slices of French toast. The raspberry sauce provides even more color and fruity flavor.

Ingredients

French Toast

12: slices French bread, 1 1/2 inches thick

2: packages (3 oz each) cream cheese, softened

2: tablespoons sugar

2: tablespoons orange marmalade

1/2: cup dried cranberries

8: eggs

2: cups milk

1/4: cup sugar

1/4: teaspoon salt

3: tablespoons butter or margarine, melted

Raspberry Sauce

1: package (10 oz) frozen sweetened raspberries, thawed

2: teaspoons cornstarch

2: tablespoons sugar

2: tablespoons orange marmalade

Steps

1 Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
2 In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
3 Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
4 Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

1 Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
2 In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
3 Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
4 Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

Expert Tips

Arrange the bread slices so they fit in a single layer in the pan. Once you pour the milk mixture over them, they’ll be more flexible.

Quickly thaw raspberries by removing the lid of the package and microwaving on High 1 minute 30 seconds to 2 minutes, stirring once.

Enjoy with bacon and/or sausage links and fresh fruit.

Assemble the French toast the night before. Prepare the sauce and put it in a microwavable serving dish; cover and refrigerate. Warm the sauce by microwaving on High 1 minute 30 seconds to 2 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 790
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 45%
Saturated Fat 13g 66% Trans Fat 1 1/2g
Cholesterol: 335mg; 112%
Sodium: 1090mg; 46%
Total Carbohydrate: 107g; 36%
Dietary Fiber 6g 25% Sugars 39g
Protein: 25g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 8%; 8%
Calcium: 25%; 25%
Iron: 30%; 30%

Exchanges:

3 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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