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Raspberry French Toast
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Delicious breakfast you make the night before to make your mornings easier!!

Servings: 8
  • 6 Cooked Croissants
  • 8 ounces Cream Cheese Cut into 1 inch cubes
  • 1 cups Fresh or Frozen Raspberries
  • 10 Eggs
  • 2 cups Half & Half
  • 1/3 cup Maple syrup
Sauce Ingredients
  • 1 cup Sugar
  • 2 tablespoons Cornstarch
  • 1 cup Water
  • 1 cup Fresh or Frozen Raspberries
  • 1 tablespoon Butter
  1. Grease 9 X 13 inch pan.  Tear up 1/2 the croissants into bite size pieces and put in greased pan.  Put cut up cream cheese and 1 cup raspberries over croissants.  Top with other 1/2 of croissants (also torn up into bite sized pieces).  Mix eggs, Half & half and Maple syrup in a bowl and pour over croissants.  Cover and put in fridge over night.  In the morning you will bake in a preheated 350 degree oven covered for 30 minutes and uncovered for another 25 - 30 minutes. 

Sauce instructions
  1. In a sauce pan, combine the sugar, cornstarch and water.  Bring to a boil.  Boil for 3 minutes.  Add the raspberries.  Stir and boil for 1 minute.  Add the butter.  Serve over the top of the french toast.   ENJOY!!

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