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.
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.
- 1 cup fresh raspberries
- 1 cup sugar plus 1/3 cup
- 1/2 cup pecans, chopped
- 8 eggs
- 1½ teaspoon cinnamon
- 1 teaspoon vanilla
- 3 cups of half-and-half
- 2 loaves stale bread, thickly sliced
In a medium bowl mix the raspberries with 1 cup sugar and the pecans. Set aside.
In a large bowl whisk together the eggs, cinnamon, vanilla, half-and-half, and the remaining 1/3 cup sugar.
Place the bread in 2 greased 13 x 9-inch baking pan. Divide the egg mixture between the two pans.
Sprinkle the raspberry mixture over the bread.
Lightly lift the bread to allow the egg mixture to soak in.
Bake for 20 minutes.