Best 8 Pear And Raspberry Baked French Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary experience with our Pear and Raspberry Baked French Toast, a tantalizing fusion of sweet, tart, and savory flavors. This delectable dish features thick and fluffy slices of bread soaked in a creamy egg custard, then topped with a vibrant medley of juicy pears and tangy raspberries. The finishing touch is a sprinkle of crunchy pecan streusel, adding a delightful textural contrast to each indulgent bite. Treat yourself to the ultimate breakfast or brunch indulgence with our Pear and Raspberry Baked French Toast, guaranteed to satisfy your cravings and leave you wanting more.

**Additional Recipe Ideas:**

- **Classic Baked French Toast:** Experience the timeless charm of our Classic Baked French Toast, a comforting and nostalgic dish that embodies the essence of breakfast perfection. Savor the simplicity of thick-cut bread slices dipped in a rich egg custard, resulting in a golden-brown exterior and a tender, fluffy interior.

- **Blueberry Cheesecake Stuffed French Toast:** Elevate your brunch game with our Blueberry Cheesecake Stuffed French Toast, a decadent creation that combines two classic favorites into one unforgettable dish. Plump blueberries and creamy cheesecake filling are nestled between slices of French toast, creating a symphony of flavors and textures that will leave you utterly delighted.

- **Savory French Toast with Bacon and Cheddar:** Embrace a savory twist with our Savory French Toast with Bacon and Cheddar. This hearty and flavorful dish features thick slices of bread dipped in a savory egg mixture, then topped with crispy bacon, melted cheddar cheese, and a hint of peppery arugula. Prepare to be pleasantly surprised by this unique and satisfying breakfast or brunch option.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FRENCH TOAST WITH RASPBERRY SAUCE



Baked French Toast with Raspberry Sauce image

This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h15m

Number Of Ingredients 9

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
Smoked chicken sausage, warmed, for serving (optional)

Steps:

  • In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
  • Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
  • Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
  • Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

Nutrition Facts : Calories 493 g, Fat 19 g, Fiber 5 g, Protein 15 g

RASPBERRY BAKED FRENCH TOAST



Raspberry Baked French Toast image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
  • Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

Provided by Food Network

Categories     dessert

Yield 4

Number Of Ingredients 13

1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste

Steps:

  • Warm 6 serving plates in the oven at 200 degrees.
  • Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
  • Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

PEAR AND ALMOND FRENCH TOAST CASSEROLE



Pear and Almond French Toast Casserole image

An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.

Provided by abfabmom

Categories     Breakfast and Brunch     Eggs

Time 9h

Yield 20

Number Of Ingredients 10

¼ cup butter, cut into 1/4-inch cubes
½ cup brown sugar
1 (29 ounce) can pear halves, cut lengthwise into 4 slices
1 (1 pound) loaf sourdough bread, cut into 1-inch cubes
2 ½ cups eggs
1 ½ cups milk
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup sliced almonds

Steps:

  • Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
  • Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
  • Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 120.6 mg, Fat 6.7 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 215.2 mg, Sugar 12.3 g

FRENCH TOAST WITH PEARS, BRIE, AND CINNAMON



French Toast With Pears, Brie, and Cinnamon image

A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.

Provided by akgrown

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

3 medium pears, peeled, cored, and thinly sliced
2 tablespoons packed brown sugar
1/2 teaspoon snipped fresh rosemary
2 tablespoons butter
14 -16 slices French bread (half-inch slices, about 1 loaf)
8 ounces brie cheese, rind removed and cheese thinly sliced
2 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
2 1/2 cups milk
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt

Steps:

  • Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
  • Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
  • Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
  • Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.

Nutrition Facts : Calories 601.7, Fat 21.7, SaturatedFat 11.6, Cholesterol 133.6, Sodium 1039.8, Carbohydrate 80.1, Fiber 5.5, Sugar 14.9, Protein 20.9

PEAR-RASPBERRY TART



Pear-Raspberry Tart image

Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
2 tablespoons all-purpose flour, plus more for parchment
3/4 cup fresh or frozen raspberries (4 ounces)
1/4 cup sugar, plus more for sprinkling
2 teaspoons lemon juice
1/4 teaspoon fine salt
2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices
1 large egg white, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch into a 9 1/2-inch square. With a paring knife, score pastry 3/4 inch from edges, creating a border. Freeze 10 minutes.
  • Stir together raspberries, sugar, lemon juice, flour, and salt. Lightly mash some berries to release juices and let stand 5 minutes. Very gently stir in pears. Spread evenly within border of pastry. Brush border with egg white and sprinkle with sugar.
  • Bake 15 minutes. Reduce temperature to 375 degrees and bake until juices are bubbling and crust is deep golden brown, about 30 minutes more (tent crust with foil if overbrowning). Dip a pastry brush in juices and glaze fruit. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

Nutrition Facts : Calories 100 g, Fat 2 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

RASPBERRY PEAR TART



Raspberry Pear Tart image

Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1-2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter, cubed
1/3 cup chopped macadamia nuts
FILLING:
3 medium pears, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon zest
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

PEAR-STUFFED FRENCH VANILLA TOAST



Pear-Stuffed French Vanilla Toast image

My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother use to prepare. He says he makes it frequently for his children and they clean their plates! -Gail Borczyk, Boca Raton, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter, melted
1 large pear, peeled and sliced (about 1-1/2 cups)
3/4 cup raisins
4 cups cubed day-old French bread (1-1/2 inch pieces)
3/4 cup finely chopped pecans
4 large eggs
2 cups French vanilla ice cream, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Steps:

  • In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts :

Tips:

  • Use ripe pears: This will ensure that they are sweet and juicy.
  • Don't overcrowd the baking dish: Leave some space between the slices of bread so that they can cook evenly.
  • Use a good quality bread: A sturdy bread, such as sourdough or French bread, will hold up better in the baking dish.
  • Don't overcook the french toast: It should be cooked through, but still slightly soft in the center.
  • Serve immediately: French toast is best served hot and fresh out of the oven.

Conclusion:

Pear and raspberry baked French toast is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. The combination of sweet pears, tart raspberries, and creamy custard is sure to please everyone at the table. So next time you're looking for a new French toast recipe, give this one a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics