Raspberry Almond French Toast Bake

Name: Raspberry Almond French Toast Bake
Prep time: 20 min
Total time: 9 h 40 min
Yield: 12 servings
Ingredients: Bread Mixture; 12 cups (from 16-ounce loaf) cubed sourdough bread; 2 cups whole milk; 1 cup Land O Lakes® Heavy Whipping Cream; 8 large Land O Lakes® Eggs well beaten; 2 teaspoons almond extract; 2 cups (12 ounces) fresh raspberries; Topping; 1 1/2 cups firmly packed brown sugar; 1/2 cup Land O Lakes® Butter softened; 2 tablespoons light corn syrup; 1 cup (4 ounces) sliced almonds

Assemble this streusel-topped custardy raspberry French toast the night before and your morning will be stress-free and delicious!

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20 min

Prep Time

09 hrs 40 min

Total Time

servings

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Ingredients

Bread Mixture

12 cups (from 16-ounce loaf) cubed sourdough bread

2 cups whole milk

1 cup Land O Lakes® Heavy Whipping Cream

8 large Land O Lakes® Eggs, well beaten

2 teaspoons almond extract

2 cups (12 ounces) fresh raspberries

Topping

1 ¹/₂ cups firmly packed brown sugar

¹/₂ cup Land O Lakes® Butter, softened

2 tablespoons light corn syrup

1 cup (4 ounces) sliced almonds

How to make

STEP 1

Heat oven to 325°F.
STEP 2

Spread bread cubes onto 2 ungreased baking sheets. Place onto separate oven racks. Bake, rotating baking sheets halfway through bake time, 25-30 minutes or until dry and just beginning to turn light golden brown. Cool completely.
STEP 3

Spray nonstick cooking spray onto bottom and up sides of 13x9-inch glass baking dish or casserole dish.
STEP 4

Combine all bread mixture ingredients except toasted bread cubes and raspberries in bowl. Whisk until well mixed. Add bread cubes to egg mixture; toss until well coated. Add raspberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking dish. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.
STEP 5

Combine brown sugar, butter and corn syrup in bowl until smooth; stir in almonds. Place into resealable food container; refrigerate up to 24 hours.
STEP 6

Heat oven to 350°F.
STEP 7

Crumble topping over bread mixture. Bake 50-60 minutes or until puffed and golden. (Do not overbake.) Let stand 5 minutes before serving.