It’s cold outside, but you can warm up this morning with this toasty recipe for Overnight Raspberry French Toast Bake.
In our office, five people wore sunny yellow shirts to work on Monday. One reporter confessed that a trip she’s taking later this week is to warmer climates — before she goes crazy in this crazy, cold, snowy winter. And at home, my daughter Paige, 7, said that she needs some time in a warm pool this week.
We made it through the darkness of December and the cold, snowy days of January. But February? It’s been colder and snowier than expected. When I rose on Tuesday, it was a decidedly not-balmy -19 degrees outside. I’m not sure I’ve ever seen the temperature register that low before. Ever. (Remember, I am a recent transplant from away.)
It’s probably no surprise that we’re all reaching for little bits of summer — those reminders that at some point the frigid days will give way to bright, sunny, warm ones where the beaches beckon and kayaks beg to be paddled around. So whether it’s sunny colored clothing, a swim in a warm indoor pool or a summer-inspired recipe, let’s embrace tidbits of summer together and make it through. Right?
It can’t stay cold forever.
This recipe for Overnight Raspberry French Toast Bake reminds me of summer. It’s dotted with raspberries, a fruit that reminds me of summer camp days when my fellow campers and I would pluck sun-warmed berries off wild raspberry bushes and plop them in our mouths. The bushes, a stone’s throw from the lake we swam in, were always waiting, always offering plump berries on those warm July days.
Leftover French bread is soaked in an egg mixture with whole raspberries overnight. In the morning, take it out of the fridge and let it sit at room temperature while the oven preheats and then bake it. In about a half-hour it will bake to a lovely golden goodness with crisp edges and a soft, lightly sweetened underside. You can serve squares of it plain or drizzled with maple syrup for a sweeter breakfast treat.
However you serve it, it’s just the thing to warm you up and remind you that summer will come eventually … before heading out into the bitter cold. Winter ain’t over yet.
- 4 cups cubed French bread (about ¾ of a baguette)
- 1 cup frozen raspberries
- 3 large eggs
- 1 cup milk
- 3 tsp granulated sugar
- 1 tsp vanilla extract
- Spray an 8x8-inch oven safe glass baking dish with cooking oil spray. Arrange the bread cubes in the baking dish. Top with the raspberries, spreading them evenly around the dish.
- In a small mixing bowl, whisk together the eggs, milk, sugar and vanilla. Pour over the bread mixture, taking care to coat each piece of bread. Cover and refrigerate overnight.
- In the morning, remove the baking dish from the fridge and let it sit at room temperature while you preheat the oven to 375 degrees Fahrenheit.
- Once the oven is preheated, cook the French toast for 20-25 minutes, until golden and set. Remove from the oven and slice into four pieces. Serve with a drizzle of maple syrup, if desired.