Raspberry Rose Baked French Toast

There’s something magical about weekends when the sun is shining, and the aroma of fresh-baked goods fills the air. One of my absolute favorite dishes to whip up on those lazy mornings is Raspberry Rose Baked French Toast. Picture this: the sweet scent of warm bread mingling with the fragrant notes of rose water, creating an irresistible breakfast that feels luxurious yet is incredibly simple to prepare. I remember the first time I made this dish for my friends; their delighted reactions were all the praise I needed. This recipe has since become a staple at my brunch gatherings, often paired with a pitcher of fresh-squeezed juice or a steaming cup of coffee.

The combination of creamy coconut milk, fresh raspberries, and a hint of rose water create an enchanting symphony of flavors that dance on your palate. I often customize it with seasonal fruits, but the essence of the Raspberry Rose Baked French Toast remains unmatched. Each bite is a reminder of the simple joys in life, and it’s always a hit whether it’s a special occasion or just a treat for myself. Who wouldn’t want a slice of this dreamy breakfast?

Ingredient List for Raspberry Rose Baked French Toast

Each ingredient in this recipe plays a vital role in creating the final dish. The combination of rich flavors from coconut milk and honey balances perfectly with the tartness of fresh raspberries and the warmth of spices like cinnamon and nutmeg. The challah bread provides a soft, inviting texture that soaks up all the deliciousness beautifully. Let’s take a closer look at these key players.

• 5 whole eggs – The base of the custard, providing richness and structure.
• 3 egg yolks – Adds extra creaminess to the custard.
• 2 1/2 cups coconut milk – A dairy-free alternative that brings a subtle sweetness and creaminess.
• ¼ cup honey – Natural sweetness that complements the flavors beautifully.
• 1 tablespoon vanilla – Enhances the overall flavor profile.
• 1 teaspoon rose water – Adds a delicate floral note to the dish.
• ½ teaspoon cinnamon – A warm spice that elevates the flavors.
• ¼ teaspoon fresh nutmeg – A pinch adds a cozy warmth.
• ½ teaspoon salt – Balances the sweetness and enhances flavor.
• 1-inch loaf challah bread – The perfect base for soaking up the custard.
• 2 pints fresh or frozen raspberries – The star ingredient, bringing tartness and color.
• Maple syrup and powdered sugar – For serving and extra sweetness.
• ½ cup slivered almonds – Adds a delightful crunch.
• ¼ cup unsweetened flaked coconut – Enhances the tropical flavor.
• 2 tablespoons cold butter – For richness and flavor.
• 1 tablespoon brown sugar – A hint of caramel sweetness for topping.

Step by Step Guide for Raspberry Rose Baked French Toast

Preparing the Raspberry Rose Baked French Toast is a delightful experience that fills your kitchen with warm, inviting aromas. Follow these steps carefully, and you’ll have a dish that’ll impress everyone at the breakfast table.

1. Begin by greasing a 9×13 inch baking dish. I personally love using colorful dishes like Fiesta bakeware that not only serve a purpose but also add a fun pop to your table.

2. In a large mixing bowl, whisk together the eggs, egg yolks, coconut milk, honey, vanilla, rose water, cinnamon, nutmeg, and salt. Mix until all ingredients are well combined, and you see a lovely golden hue.

3. Take your challah bread and cut it into slices about ¾-inch thick. Submerge each slice in the egg mixture, allowing it to soak for at least a minute. You want the bread to soak up that custard goodness!

4. Arrange the soaked slices in the greased baking dish. Pour any remaining egg mixture over the layered bread, ensuring that every piece is evenly coated. The more custard that seeps in, the richer your French toast will be.

5. Add half of the raspberries between and on top of the bread slices. This will help distribute the sweet-tart flavor throughout the dish.

6. In a separate bowl, combine the slivered almonds, coconut flakes, and brown sugar. Add the butter and use your hands to work it into the mixture until crumbly. This topping will provide a beautiful crunch once baked.

7. Sprinkle the almond-coconut mixture generously over the bread slices. Don’t hold back; this is where the texture comes in!

8. Top with a handful of remaining raspberries for an extra burst of flavor and color.

9. Cover the dish with plastic wrap and place it in the fridge for at least one hour or overnight. This step is crucial as it allows the bread to fully absorb the custard.

10. When ready to bake, preheat your oven to 375 degrees F. Once heated, remove the cover from the baking dish and bake for about 45 to 50 minutes. You’ll know it’s ready when the top is golden brown and the edges are crisp.

11. If you notice the tops browning too quickly, loosely cover the French toast with aluminum foil to prevent burning.

Helpful Hints

Here are some tips to ensure your Raspberry Rose Baked French Toast turns out perfectly every time:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven.
• Freezing: You can freeze the baked French toast for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a drizzle of maple syrup and a sprinkle of powdered sugar for added sweetness.
• Presentation: Garnish with fresh mint leaves for a beautiful finish.
• Experiment: Feel free to experiment with different nuts or seeds as toppings for added crunch.

Side Dish Ideas for Raspberry Rose Baked French Toast

Serving the Raspberry Rose Baked French Toast can be just as delightful as making it. Here are some side dishes and ideas to elevate your brunch experience:

• Fresh Fruit Salad: A light and refreshing fruit salad will complement the sweetness of the French toast beautifully. Consider adding seasonal fruits like strawberries, kiwis, and melons.
• Yogurt Parfait: Layered yogurt with granola and more fresh berries can provide a creamy and crunchy contrast.
• Breakfast Sausages: For a heartier option, add some delicious breakfast sausages on the side to balance the sweetness.
• Herbal Tea or Iced Coffee: Pairing the dish with a warm herbal tea or a refreshing iced coffee will enhance the brunch experience.
• Festive Occasions: This dish is perfect for celebrations! Serve it during holidays like Easter or Mother’s Day for an unforgettable brunch.

FAQ

Conclusion

The Raspberry Rose Baked French Toast is truly a special dish that combines rich flavors and delightful textures, making it a perfect choice for any brunch table. I encourage you to try this recipe and share it with your family and friends. It’s an easy way to elevate a beloved classic into something extraordinary. Enjoy every bite and the smiles it brings to your loved ones!

Raspberry Rose Baked French Toast

The ultimate comfort food, Raspberry Rose Baked French Toast combines the sweetness of freshly picked raspberries with the floral notes of rose water. Ideal for brunch or special occasions, this easy recipe will bring joy to your breakfast table. Don’t miss out on this delightful dish!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 5 whole eggs
• 3 egg yolks egg yolks
• 2.5 cups coconut milk I like using canned coconut milk, or whole milk
• 0.25 cup honey
• 1 tablespoon vanilla extract
• 1 teaspoon rose water
• 0.5 teaspoon cinnamon
• 0.25 teaspoon fresh nutmeg about ¼ pinch
• 0.5 teaspoon salt
• 1 inch loaf challach bread cut into ¾- thick slices
• 2 pints fresh or frozen raspberries plus fresh raspberries for topping
• maple syrup and powdered sugar for serving
• 0.5 cup slivered almonds
• 0.25 cup unsweetened flaked coconut
• 2 tablespoons butter cold
• 1 tablespoon brown sugar

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Whisk

Method

 

1. Grease a 9x13 inch-baking dish.
2. In a large bowl, whisk together the eggs, egg yolks, coconut milk, honey, vanilla, rose water, cinnamon, nutmeg, and salt.
3. Submerge each piece of challah bread in the egg mixture, allowing the bread to sit at least a minute and soak up the eggs.
4. Arrange the dipped slices of challah in the prepared baking dish. Pour the remaining egg mixture over the bread slices in the baking dish.
5. Add half the raspberries in between the slices and on top.
6. In another medium bowl, combine the slivered almonds, coconut flakes, and brown sugar.
7. Add the butter and use your hands to incorporate the butter into the almonds + coconut. Sprinkle the mix over the bread slices.
8. Sprinkle a handful of raspberries overtop.
9. Cover and place in the fridge for 1 hour or overnight.
10. When ready to bake, preheat the oven to 375 degrees F. Bake for 45-50 minutes or until the French toast is golden and crisp.
11. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the baked French toast for up to three months.
• Tip 3: Serve with a drizzle of maple syrup and a sprinkle of powdered sugar for added sweetness.
• Tip 4: Garnish with fresh mint leaves for a beautiful finish.
• Tip 5: Feel free to experiment with different nuts or seeds as toppings for added crunch.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!