A Delicious Breakfast to Make Ahead this Easter…
We’re heading into the UK’s annual long weekend and we’re hosting family. With so much going on, I wanted to have some dishes on hand that were easy, quick and simple to do. This is where my new raspberry rose baked French toast comes in hand.
When it comes to breakfast recipes and hosting, I wanted something easy and simple. However, I also wanted something that seemed fancy and special. This is where this french toast comes into play. It looks impressive, but is so simple to make that you’ll be getting this out at every gathering.
My husband and I love French toast and this raspberry rose baked French toast takes it to the next level. Not on does it look impressive (you’ll be taking pictures of it non-stop for your Instagram feed) but it’s certainly going to get guests thinking they have a professional chef hosting for them.
Raspberry Rose Baked French Toast.
In terms of flavours, you could go with any berries. Personally, I used raspberries and some strawberries mixed together because I had some leftover that I didn’t want to go to waste. However, blueberries would be a great option.
Same with the rose water. If you’re not a fan, you could swap this for orange blosson or something similar. Anything that gives your French toast a little kick.
This French toast is perfect for gatherings because you can prepare it the evening before. Simply soak the pieces of bread in the mixture, cover and leave in the fridge overnight. Or prep and leave for an hour on the day. The choice is up to you.
Guarantee this is going to become an Easter tradition and one to add to the family recipe book.
Raspberry Rose Baked French Toast
- 1 loaf brioche bread
- 5 eggs
- 2½ cup coconut milk
- ¼ cup honey
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp rose water
- pinch of salt
- 1 pint raspberries
- 1 pint strawberries
- ½ cup flaked almonds
- 1 tbsp brown sugar
- Grease a 9×13 inch-baking dish. In a large bowl, whisk together the eggs, coconut milk, honey, vanilla, rose water, cinnamon, nutmeg and salt.
- Submerge each piece of challah bread in the egg mixture, allowing the bread to sit for at least a minute and soak up the eggs. Arrange the dipped slices of bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices in the baking dish. Add half the raspberries in between the slices and on top.
- Sprinkle the flaked almonds on top of the toast. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 200 degrees. Bake for 45-50 minutes or until the French toast is golden and crisp. Serve and enjoy!