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Monday, December 2, 2013

Baked White Chocolate Raspberry Cheesecake French Toast

We go to church every Sunday and our church starts early at 9am, so Saturday evening I made this baked raspberry cheesecake french toast and put it in the fridge to soak overnight. Then popped her in the oven Sunday early morning for about 50 minutes and Viola we have breakfast before church... :-)

Raspberry White Chocolate French Toast

Recipe, I used a smaller pan, but double the recipe for 9x13 pan
6-8 slices of bread
4 large eggs
2 tablespoons of sugar (white)
1 tsp of vanilla
1-1/2 cup of half and half (you can use milk)
1 cup of raspberries
2 tablespoons of butter
1/4 cup of brown sugar
3 oz of cream cheese
1 tablespoon of cinnamon
Half (4 squares) of white chocolate bakers bar

- Cut the bread in cubes
- butter than pan you use either with spray butter or real butter
- Mix/beat the eggs, white sugar, cinnamon, vanilla, half and half or milk
- cut cream cheese in small pieces and put in bread mixture all over.
- pour liquid mixture over the cubed bread
- add raspberries, mix lightly
- cover with foil and put in fridge overnight
Preheat oven to 350
- remove pan from fridge, uncover and cut butter on top all over ans sprinkle brown sugar on top.
- put pan with foil in oven for 45-50 minutes.
- when you are closer to the 45 minutes put white chocolate baker squares in a ziploc bag and place in microwave for 45 seconds, stopping every 15 seconds to turn and squeeze bag until it is all melted. cut the end off one edge of the ziploc bag.
-remove french toast from oven and drizzle white chocolate on top. 
You can place the pan back in the oven if the french toast is too jiggly for you. It will depend on the type of pan you use and your oven. I believe I baked mine a little over an hour but I like mine firmer.

Happy December! Enjoy this blessing!

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