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Overnight Filled French Toast with Raspberry Sauce
Overnight Filled French Toast with Raspberry Sauce
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Prep Time:
25 minutes
Total Time:
9 hours 5 minutes
French toast stuffed with creamy cranberry filling, topped with vibrant raspberry sauce.
Ingredients:
  • 12 slices French bread, 1 1/2 inches thick
  • 2 packages (3 oz each) cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons orange marmalade
  • 1/2 cup dried cranberries
  • 8 eggs
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter or margarine, melted
  • 1 package (10 oz) frozen sweetened raspberries, thawed
  • 2 teaspoons cornstarch
Instructions:
  • Prepare a 13x9-inch glass baking dish by spraying it with cooking spray. Make a slit in each bread slice without cutting all the way through. In a small bowl, mix cream cheese, 2 tablespoons of sugar, 2 tablespoons of marmalade, and cranberries. Gently open the bread slices and spread 1 heaping tablespoon of the cheese mixture on one side of each slice. Press the bread slices together and place them in the baking dish.
  • In a medium bowl, whisk together eggs, milk, 1/4 cup sugar, and salt until smooth. Pour mixture over bread and ensure each slice is coated. Cover and chill in the refrigerator for at least 8 hours or overnight.
  • Preheat oven to 425°F. Drizzle bread with melted butter and bake uncovered until golden brown, about 20 to 25 minutes.
  • Drain the raspberry juice into a 1-cup measuring cup and add water until you have 3/4 cup total. In a saucepan, combine the juice mixture with cornstarch, 2 tablespoons sugar, and 2 tablespoons marmalade. Bring to a boil, stirring occasionally, then remove from heat and let cool for 15 minutes. Stir in the raspberries and serve the sauce with French toast.

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