French Toast made with Raspberries & Pecans

French toast and Sunday mornings on the farm are some of my favorite times. In the mad dash of chores, work, and fulfilling obligations; Sunday is for relaxing where we can take time to gather as a family and relax over a leisurely brunch. I often have overnight guests on the weekend, and I love waking them up on Sunday with the smell of fresh baked good and long-lasting memories like the ones I made with my Oma.

The memories where just a whiff of something baking in the oven brings back happy times and the unconditional love of family and friends. One of my favorite Sunday morning temptations is French toast and since the raspberries are ripening, I’m making Raspberry Pecan French Toast. Filled with the eggs gathered from my ladies, I add some half-and-half, pecans, and a hint of cinnamon and bake it up fluffy and delicious. In no time at all I hear the pitter-patter of footsteps on the stairwell as a sleepy house awakens.


In a medium bowl mix 1 cup fresh raspberries with 1 cup sugar and 1/2 cup chopped pecans. Mix well and set aside.

In a large bowl whish together 1/3 cup sugar, 1½ teaspoons cinnamon, and 8 eggs. Stir in 3 cups of half-and-half and 1 teaspoon vanilla.

French Toast:

Grease a 13 x 9-inch baking pan with cooking spray. Layer the pan with thick slices of day-old bread. I like to keep fresh French bread on hand for pasta and salads, but we can never get through the loaf before it starts to dry out. So, I am using French bread in this recipe.

Pour the egg mixture evenly over bread gently lifting the sides to let the bread soak up all the egg mixture. You want all this pooled egg mixture to soak into the bread and absorb all those wonderful flavors.

Turn the bread once or twice and let sit about 20 – 30 minutes until there is no more liquid on the bottom of the pan. If you have time, let it sit in the refrigerator overnight.

Gently spoon the raspberry and pecan mixture over the top of the bread. I do not care for over sweeten fruit, so I only use the sugar that glazed over the berries and discard the rest.


Place in a preheated 375°F oven and bake for 20 minutes.

Serve with your favorite maple syrup or drizzle a powdered sugar glaze over the top. In a medium bowl, combine 1 cup powdered sugar, 1 tablespoon softened butter, 1/2 teaspoon vanilla, and 2-3 tablespoons half-and-half; mix in milk 1 tablespoon at a time until you reach the desired consistency.

👩‍🍳TIP:  Make that perfect drizzle by spooning the icing into a plastic bag. Snip a small corner off of the tip and use like a pastry bag letting the icing zig-zag over the French toast.

Change the recipe out seasonally. In the fall try it with cranberries and almonds. Want other great French Toast ideas? How about this Apple-Fritter French Toast.

Raspberry Pecan French Toast
Prep Time
10 mins
Cook Time
20 mins
Course: Breakfast
Cuisine: American
Keyword: French Toast
Servings: 2 casseroles
Author: Ella @
  • 1 cup fresh raspberries
  • 1 cup sugar plus 1/3 cup
  • 1/2 cup pecans, chopped
  • 8 eggs
  • teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3 cups of half-and-half
  • 2 loaves stale bread, thickly sliced
  1. In a medium bowl mix the raspberries with 1 cup sugar and the pecans. Set aside.
  2. In a large bowl whisk together the eggs, cinnamon, vanilla, half-and-half, and the remaining 1/3 cup sugar.
  3. Place the bread in 2 greased 13 x 9-inch baking pan. Divide the egg mixture between the two pans.
  4. Sprinkle the raspberry mixture over the bread.
  5. Lightly lift the bread to allow the egg mixture to soak in.
  6. Bake for 20 minutes.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

7 thoughts

  1. I made french toast with raspberry jam this morning!

    Get out of my head!!

    Okay, no . . don’t. You can stay since you’re bringing the flavor.

    1. I’m going to tell you the truth because I think you can handle it. The thought of being in your head is both fascinating and terrifying at the same time. 😂

      But honestly, I’m okay skipping through your mesmerizing head. Especially if it involves raspberries and French toast!

      Thanks for the kindness!

      1. That is absolutely the truthiest thing I’ve heard today. Defined, that means it’s the legit stuff. Buahahahaha!

        I got on that raspberries and french toast kick from having made myself a grilled cheese sammie with brie with raspberry dipping sauce and getting hooked.

        Thank you back Chi-town!

        1. Ciabatta bread and brie. Low heat to get those two dancing partners to crush on each other. Before I hit on the raspberry dipping sauce, I used Granny Smith apples, thinly sliced. They gave the savory goodness a sweet kick.

        2. My next lunch!!
          And you, sir, can write all my posts going forward with all your clever word phasing!

        3. You’ll knock it out of the park.

          And while I thank you kindly for the props, your ability to rhyme and dime your recipes is, as Uma would say . . . disco!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.