Description
Prepare this French toast casserole the night before and you will have a delicious meal waiting for you in the morning.
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Servings: 12
Ingredients
1 loaf French or Italian bread
8 Eggs
2 cups Milk
1/2 cup Whipping cream
3/4 cup Sugar
2 Tbsp. Vanilla
6 oz. Raspberries, fresh
1 1/2 cups Chocolate chips
1/2 cup Butter
1/2 cup Flour
1/2 cup Brown sugar
1/4 tsp. Salt
1/4 tsp. Nutmeg
1 jar Robert Rothschild Farm Seedless Red Raspberry Preserves
Whipped cream topping
4 oz. Semi-sweet chocolate, grated
Instructions
In a greased 9 x 13 pan, tear bread into small pieces to form base of casserole. In a large mixing bowl, whisk together eggs, milk, whipping cream, sugar and vanilla. Pour over bread and refrigerate overnight. Preheat oven to 350 degrees F. Top soaked bread mixture with raspberries and chocolate chips. In a small bowl, using a pastry blender cut butter, flour, brown sugar, salt and nutmeg together until you form coarse crumbs. Sprinkle over berries and chocolate. Bake for 1 hour. In a small saucepan, heat preserves over low heat until syrup consistency. Serve each piece of casserole drizzled with raspberry syrup, a dollop of whipped cream and grated chocolate.
Recipe by Melanie Bauer at, melaniemakes.com.