|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is one of the easiest breakfast recipes to prepare, and it's a dish the whole family will love. The casserole is prepared the night before, so all you have to do in the morning is pop it in the oven. It can easily be served as a dessert as well. Serve with your favorite syrup for a great start to any day or top it with whipped cream for a fabulous ending.
- 12 slices of bread (homemade, Italian, brioche, challah, etc.)
- 8 large eggs
- 4 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups milk
- 2 cups raspberries (cleaned and picked over)
- 4 tablespoons butter, softened
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
Grease a 9-by-13-by-2-inch baking dish.
In the prepared baking dish, arrange the bread in layers, cutting in half as necessary for coverage.
In a large bowl, whisk together the eggs, granulated sugar, vanilla, and milk. Pour over the bread. Cover the baking dish with plastic wrap and refrigerate for 6 to 8 hours or overnight.
Heat oven to 375 F.
Remove the cover from the baking dish and sprinkle raspberries evenly over the soaked bread.
Combine the butter, flour, and brown sugar; blend with a fork until well combined. Sprinkle evenly over the berry layer.
Bake, uncovered, for 40 to 50 minutes, or until puffed and browned. Cut into squares to serve. Pass the syrup!
- Make the French toast with blueberries or sliced fresh strawberries instead.