BAKED RASPBERRY FRENCH TOAST

4 slices day-old Italian bread, cut into 1/2-inch cubes
1/2 cup fresh or frozen raspberries or blueberries
2 oz. cream cheese, cut into 1/2-inch cubes
3 eggs
1 cup milk
1 Tbsp maple syrup
1/4 tsp poppy seeds
Berry Compote or Lemon Sauce (recipes follow)

THE NIGHT BEFORE:
Grease two (8 ounce) ramekins or large muffin tins. Line bottom half of tins with bread cubes. Cover with raspberries or blueberries and cream cheese cubes and top with remaining bread.

Mix eggs, milk and syrup and sprinkle with poppy seeds. Pour mixture over bread, cover and let soak overnight in refrigerator.

IN THE MORNING:
Bake at 350 degrees F for 25-30 minutes or until puffy and golden.

Remove French toast from ramekins and top with Berry Compote or Lemon Sauce (see recipes below).

BERRY COMPOTE

zest and juice of 1 lemon
1 Tbsp water
4 cups fresh or frozen berries
1 Tbsp maple syrup
1/8 tsp ground cinnamon

Combine all ingredients in a saucepan and simmer over medium heat until berries begin to break down and sauce starts to thicken. Serve over French toast.

LEMON SAUCE

1 egg
3/4 cup sugar
4 Tbsp lemon juice
zest of 1 large lemon
1 Tbsp butter

Whisk together first four ingredients and cook over low heat, stirring constantly. After sauce begins to thicken, stir in butter just to combine. Serve warm over French toast as an alternative to the berry compote.

Makes 2 servings
Source: Fabulous Fairholme: Breakfast and Brunches by Sylvia Main

Category:  Breakfast and Brunch
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