Do you love Christmas morning breakfast like I do?! Do you love making it ahead of time so you can enjoy your morning with your family instead of slaving away in the kitchen? This recipe is for you! We have our traditional breakfast that I love to have, but why not add in one more thing to mix it up a bit?
I love the idea of the coffee creamer in this recipe, and that you can try different ones to obtain different flavors for different times of the year. Use your imagination!
Overnight Baked Raspberry White Chocolate French Toast
12 (1 inch thick) slices of day old french bread or Texas toast cut into 1 inch cubes
2¼ cup milk
½ cup raspberry white chocolate liquid coffee creamer (International Delight brand)
¾ cup brown sugar
1 tsp vanilla
1 tsp cinnamon
For the Syrup:
½ cup butter
¾ cup raspberry white chocolate liquid coffee creamer
1 cup sugar
fresh or frozen raspberries (thawed) for garnish
Spray a 9 x 13 inch baking dish with non stick cooking spray.
Spread bread cubes even in the dish.
In a large bowl, whisk together the eggs, milk, ½ cup creamer, brown sugar, vanilla, and cinnamon.
Pour the egg mixture evenly over the bread cubes. Try to make sure all the bread cubes get the egg mixture on them.
Cover at refrigerate overnight or for at least 8 hours.
Bake in a 350 degree oven for 40-45 minutes or until set. You can test if it is done by inserting a knife in the center of the dish. If the knife comes out clean it is done. Cut into squares.
For the syrup, place the butter, ¾ cups creamer and sugar in a sauce pan.
Cook over medium heat until boiling and sugar is dissolved. Remove from heat.
Serve syrup over french toast squares with raspberries if desired.
Recipe Source: Real Mom Kitchen