Baked French Toast with Raspberry Preserves and Toasted Almonds
By á-830
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Ingredients
- FRENCH TOAST:
- 1 1/4 cups raspberry preserves
- Ten 4-by-4-by-1 inch thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
- ALMOND SYRUP:
- 1 1/4 cps light corn syrup
- 4 tsp sugar
- 3/4 tsp almond extract
- 1/2 cup sliced almonds, toasted
- powdered sugar
Details
Servings 10
Preparation
Step 1
FRENCH TOAST:
Butter a 13 by 10 inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
ALMOND SYRUP:
Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour.
Preheat oven to 350 degrees. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and powdered sugar; serve with almond syrup.
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