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Raspberry Almond French Toast Bake
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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


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

  1. STEP 1

    Heat oven to 325°F.

  2. 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.

  3. STEP 3

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

  4. 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.

  5. 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.

  6. STEP 6

    Heat oven to 350°F.

  7. 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.

Tip #1

Sprinkle powdered sugar over the baked French Toast dish for a pretty finish.

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