Sunday, August 29, 2010

Baked French Toast with Raspberry and Walnuts

I had leftover baguette sitting on my counter-top just begging to be used. Granted, I could've made some bread crumbs, but a pseudo-french toast is so much more delicious. Not content to leave well enough alone, I added some frozen raspberries and decided to try to make use of the gigantic bag of walnuts that was left in my apartment. The end result was so delicious that I forgot to pour maple syrup over the top. The only real change I would make to this would be giving it more time to soak, ideally overnight, but let's be serious, that's entirely too much planning ahead.

Baked French Toast with Raspberry and Walnuts

part of an old baguette (I had 5 3/4" slices)
1 cup milk
1 egg
1 tbsp sugar
pinch of salt
1/2 cup raspberries
1/2 cup walnuts, chopped
cinnamon (maybe 1/2 tsp?)
2 tbsp butter
2 tbsp brown sugar (very approximate)

1. In a small bowl, whisk together milk, egg, sugar, and pinch of salt. Pour over slices of old baguette (if your dish is narrow enough, you can soak in your baking dish, otherwise you might be better off soaking in a bowl).
2. Soak the baguette for at least 30 minutes, but longer if possible. Make sure to occasionally flip the bread. Ideally, most of the liquid would be absorbed.
3. Preheat oven to 425F.
4. Meanwhile, melt butter in a small microwave safe bowl. Mix in brown sugar until all of the butter has been absorbed by the sugar.
5. With baguette in your baking dish, sprinkle baguette with cinnamon. Top with raspberries and walnuts. Pour brown sugar mixture over all of it.
6. Bake in preheated oven for 25 minutes or until puffy and golden brown.

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