Raspberry White Chocolate Overnight French Toast with Raspberry White Chocolate Syrup
Calories
Ingredients
- 12 1 inch thick slices of day old french bread or Texas toast cut into 1 inch cubes
- 5 eggs
- 2 ¼ cup milk
- ½ cup raspberry white chocolate liquid coffee creamer
- ¾ cup brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- For the syrup
- ½ cup butter
- ¾ cup raspberry white chocolate liquid coffee creamer
- 1 cup sugar
- fresh or frozen raspberries thawed for garnish
Instructions
- Spray a 9 x 13 inch baking dish with non stick cooking spray. Spread bread cubes even in the dish.
- In a large bowl, whisk together the eggs, milk, 1/2 cup creamer, brown sugar, vanilla, and cinnamon.
- Pour the egg mixture evenly over the bread cubes. Try to make sure all the bread cubes get the egg mixture on them.
- Cover at refrigerate overnight or for at least 8 hours.
- Bake in a 350 degree oven for 40-45 minutes or until set. You can test if it is done by inserting a knife in the center of the dish. If the knife comes out clean it is done. Cut into squares.
- For the syrup, place the butter, 3/4 cups creamer and sugar in a sauce pan.
- Cook over medium heat until boiling and sugar is dissolved. Remove from heat.
- Serve syrup over french toast squares with raspberries if desired.