Oven Raspberry French Toast
Prep time
Cook time
Total time
Yield: 6 persons
  • 1 French baquette bread
  • 1 pack (200gr) cream cheese cut into cubes
  • 60gr confectioner sugar
  • Zest of one lemon
  • 2 cups of raspberries fresh or unfrozen
  • 8 eggs
  • 200ml cream
  • 50ml maples syrup
  • 2 tsp vanilla extract
  • ¼ cup water
  • ½ cup sugar
  • ¼ lemon juice
  • ½ tsp lemon zest
  • 1 tsp corn starsh
  • 1 tbsp unsalted butter
  1. Chop the bread in cubes
  2. Butter an oven glass pan
  3. Place on the button bread cubes to cover the pan
  4. On top of the bread cubes, place the fruits and cream cheese
  5. Continue until you run out seeing that the last layer is fruit and cheese
  6. In a large bowl whisk the eggs adding the confectioner sugar, the vanilla extract, the maples syrup, the cream and the lemon zest
  7. Pure the egg mixture to the oven pan and cover all bread cubes by squeezing them into the egg mixture
  8. Cover the pan with aluminum foil and refrigerate all night long
  9. The following day, let the pan out of the fridge while preparing the oven at 180o Celsius (air turbine function)
  10. Bake for about 30 minutes with the aluminum foil on. Continue for another half an hour without the foil.
  11. For the syrup, mix the corn starch with some water and then put the remaining water with the sugar on a small pot in medium temperature
  12. Add the lemon juice, the lemon zest and the butter and keep stirring until it thickens and become syrup.
  13. Rinse the syrup on top of the oven French toast and serve.
initial recipe can be found here
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2015/12/oven-raspberry-french-toast.html