Oven Raspberry French Toast
Total time
Author: Athena
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
- Chop the bread in cubes
- Butter an oven glass pan
- Place on the button bread cubes to cover the pan
- On top of the bread cubes, place the fruits and cream cheese
- Continue until you run out seeing that the last layer is fruit and cheese
- In a large bowl whisk the eggs adding the confectioner sugar, the vanilla extract, the maples syrup, the cream and the lemon zest
- Pure the egg mixture to the oven pan and cover all bread cubes by squeezing them into the egg mixture
- Cover the pan with aluminum foil and refrigerate all night long
- The following day, let the pan out of the fridge while preparing the oven at 180o Celsius (air turbine function)
- Bake for about 30 minutes with the aluminum foil on. Continue for another half an hour without the foil.
- 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
- Add the lemon juice, the lemon zest and the butter and keep stirring until it thickens and become syrup.
- 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
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