Raspberry baked French toast from Make It Ahead: A Barefoot Contessa Cookbook (page 258) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on April 27, 2024

    Like all the other reviewers so far, I also halved the recipe. I used frozen raspberries and some over-baked sourdough potato hamburger buns. Unfortunately, I found my bread choice to be too soft which resulted in a super soggy texture, so next time I will choose a heartier bread, like the recommended day-old challah. I loved the addition of orange zest and it was delicious with a drizzle of maple syrup.

  • tmitra on January 10, 2024

    I made this spur of the moment, so I substituted frozen blueberries for fresh raspberries, and it was still quite good.

  • anya_sf on March 02, 2019

    I made 1/2 recipe using leftover Broetchen (rolls), extra raspberries, a mixture of half-and-half and milk, and a bit less sugar. Refrigerated overnight. Started baking it covered with foil, then removed the foil at the end. Great!

  • mrsmadam on January 17, 2019

    This was a huge hit with my husband. Half a recipe was breakfast for two days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.