This recipe was probably my favorite dish that I served at the blogger brunch I hosted at the Amsden. It is so perfect for cozy winter mornings, snow days, or Valentine's day festivities as well. The tartness and fresh flavor of the raspberries perfectly cuts the sweetness and rich flavor of the french toast. Baking this dish after soaking the bread overnight makes it perfectly flavorful and melt-in-your-mouth soft and doughy. The raspberry compote butter really takes the entire recipe up a notch and adds the perfect bit of saltiness too. Make your next brunch extra special by serving this beautiful + delicious dish! Find all the ingredients and step-by-step instructions below.
adapted from this recipe
For the French toast:
Butter, for the pan
1 loaf crusty French bread (I used Trader Joe's brioche)
2 cups whole milk
½ cup heavy whipping cream
1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons vanilla extract
Pinch of salt
Fresh raspberries, for serving
Maple syrup, for serving
Creme fraiche, for serving
Raspberry compote butter, for serving
For the raspberry compote butter:
2 sticks or 1 cup salted butter at room temperature
½ cup fresh raspberries
1. Grease a baking dish with butter. Slice bread into thick slices and line them up inside the pan, slightly overlapping.
2. In a large bowl combine eggs, milk, cream, both sugars, vanilla, and salt. Whisk until well combined.
3. Pour that custard mixture evenly over the bread. Then cover the pan with plastic wrap and place in fridge overnight until the bread is soaked through.
4. Bake French toast at 350 for 35-40 minutes or until french toast is cooked through and the the top is golden brown.
5. While the french toast is cooking: use an electric mixer or hand mixer to cream the butter for the raspberry compote until soft and fluffy. Mix in raspberries for just a few seconds until well combined. Place in a dish and refrigerate until it hardens (you can also form into a log and wrap with plastic wrap if you prefer, then refrigerate).
6. Remove french toast from oven and top with fresh raspberries and serve with a dollop of creme fraiche, sliced raspberry compote butter, and warm maple syrup.