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Raspberry Almond French Toast |

Baked Raspberry Almond French Toast

  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 1x


Units Scale
  • 1 large loaf crusty white bread, sliced to 1" thick slices
  • 5 eggs
  • 2 cups milk (any fat %)
  • 2 Tbsp white sugar
  • 1 Tbsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp almond extract
  • 1/4 cup brown sugar
  • 1 cup fresh raspberries
  • 1/2 cup slivered almonds
  • powdered sugar and maple syrup for serving


  1. Arrange your sliced bread in an appropriately-sized baking dish. I arranged mine vertically, but you can do horizontally (or cube everything and toss it in) if you want.
  2. In a large mixing bowl, whisk together the eggs, milk, white sugar, vanilla, cinnamon, and almond extract. Pour over the prepared bread, cover with plastic wrap, and refrigerate overnight.*
  3. When you're ready to bake, preheat the oven to 350 F. Sprinkle the brown sugar over the top of the egg-soaked bread, then dot with raspberries and sprinkle with slivered almonds.
  4. Bake for 40-45 minutes, until the top is golden and the liquid has set up.
  5. Serve sprinkled with powdered sugar, with maple syrup and any extra raspberries.


If you don't have all night, let the bread soak for at least one hour before baking!