Overnight Raspberry French Toast

Okay this is one of those times where I know the photo doesn't look that great but the recipe was really good! I could just not provide a photo but I think any photo is better than no photo, so here it is. A few weeks ago my family did breakfast for dinner, which was awesome. I love breakfast food but I rarely want to take the time in the morning to make something more complicated than a smoothie or a bowl of cereal (or sometimes waffles). I found this recipe in one of my favourite cookbooks, or rather favourite series, Bravo! Best of Bridge Cookbook. I've mention the Best of Bridge books before - they're the kind of cookbooks that you can open to any page, and trust the recipe will be delicious. And the ingredients required are things you can easily find. It's unfortunate that these books don't seem to be more popular outside of Canada - on Amazon.com they aren't even available except as used copies.

Anyway! So this overnight raspberry french toast - it has raspberries, almonds, cream cheese, cinnamon and the regular french toast stuff. It was really yummy though I used chopped almonds this time (instead of sliced) and I think it's kind of scary to have something crunchy in an eggy dish (people might think it's egg shells). We did breakfast/brunch for dinner for mother's day too, so keep an eye out for more brunchy things soon! What are your favourite things to eat for brunch?

If this sounds good, you might also like:
Gingerbread Waffles
Cinnamon Raisin Bread
Carrot Cake Oatmeal
Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard

Overnight Raspberry French Toast
Adapted from Bravo! Best of Bridge Cookbook

Serves 6

The recipe suggests reserving 1/4 cup of the sugar to sprinkle on top but next time I'd just mix it in so that's what I wrote in the recipe. I also found the cinnamon to kind of clump up with the eggs, so make sure you whisk them well.

8 slices whole wheat bread, torn into small pieces
8 oz (250 g) cream cheese, cut into small pieces
1 cup fresh or frozen raspberries (don't thaw if using frozen)
1/2 cup sliced almonds, toasted (don't use chopped like me)
6 eggs
1/2 cup granulated sugar (you could easily reduce this amount)
1 cup milk
1 tsp ground cinnamon

Grease an 8 inch (2L) square glass baking dish. Scatter half the bread pieces in dish. Arrange cream cheese, raspberries and almonds on top. Finish with the remaining bread pieces. In a large bowl, whisk together eggs, sugar, milk and cinnamon. Pour over bread. Cover with foil and refrigerate overnight.

Preheat oven to 350F. Bake french toast, covered with foil, for 30 minutes. Remove foil and bake for 30 minutes or until puffy and golden brown.