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Raspberry Almond French Toast Bake
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Bread Mixture

12 cups (from 16-ounce loaf) cubed French or Italian bread

2 cups Land O Lakes® Half & Half

1 1/4 cups Land O Lakes® Heavy Whipping Cream

1/4 cup orange juice

7 large Land O Lakes® Eggs, well beaten

1 tablespoon sugar

2 teaspoons almond extract

1 teaspoon freshly grated orange zest

1/2 teaspoon ground cinnamon

2 cups fresh raspberries


1 1/2 cups firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

2 tablespoons light corn syrup

1 1/2 cups 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 no-stick cooking spray onto bottom and up sides of 13x9-inch glass baking pan or casserole dish.

  4. STEP 4

    Combine all bread mixture ingredients except toasted bread cubes and raspberries in bowl. Beat with 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 pan. 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 40-50 minutes or until puffed and golden. (Do not overbake.) Let stand 5 minutes before serving.

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