Raspberry Apple French Toast

    50 mins

    Apples and raspberries upside down in this luxurious breakfast dish. Prepare this the night before and refrigerate until ready to cook.

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    Serves: 4 

    • 6 eggs
    • 375 ml milk
    • 4 tablespoons granulated sugar
    • 1 teaspoon vanilla
    • 1/4 teaspoon nutmeg
    • 8 slices egg bread, crusts removed
    • 2 tablespoons butter, melted
    • 125 ml brown sugar
    • 2 apples, peeled, cored and sliced
    • 250g frozen raspberries

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
    2. Arrange bread on large swiss roll tin; pour egg mixture over top. Turn bread over; let soak until liquid is absorbed, 10 minutes. (Make-ahead:Cover with cling film and refrigerate for up to 12 hours.)
    3. Spread butter in 3 litre glass baking dish; sprinkle evenly with brown sugar. Arrange apples in slightly overlapping rows on top; sprinkle with raspberries. Arrange bread over top.
    4. Bake in 190 C until puffed and golden, about 35 minutes.
    5. Let stand for 5 minutes. Cut between bread slices to separate. Using large lifter, invert along with apples and raspberries onto each plate.

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