Raspberry White Chocolate Overnight French Toast with Raspberry White Chocolate Syrup

Today’s breakfast dish takes your regular old french toast casserole to a new level.  The secret is the addition of flavored liquid coffee creamer.  I chose to use International Delight’s raspberry white chocolate flavor.  You could easily use any flavored creamer in it’s place.  There are so many yummy flavors that the make now.  The possibilities are endless with flavors like pumpkin pie spice, hazelnut, and gingerbread latte.

To make this even better, I decided to make a syrup using the creamer to top off the french toast.  I was so excited the way it turned out.  It helps ramp up the raspberry chocolate flavor.  Now this syrup is so yummy, it would be delicious on any breakfast dish you top with syrup or dessert. Again, you can use any flavored coffee cream in place of the flavor I used of a new flavor of syrup.  How about the flavor of southern butter pecan or  english almond toffee!  This will definitely be a special addition to a Christmas breakfast.

I will have giveaways running all this week so stop by and check out today’s giveaway.  It should be a fun week!

Raspberry White Chocolate Overnight French Toast with Raspberry White Chocolate Syrup
  • 12 (1 inch thick) slices of day old french bread or Texas toast cut into 1 inch cubes
  • 5 eggs
  • 2¼ 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
  1. Spray a 9 x 13 inch baking dish with non stick cooking spray. Spread bread cubes even in the dish.
  2. In a large bowl, whisk together the eggs, milk, ½ cup creamer, brown sugar, vanilla, and cinnamon.
  3. Pour the egg mixture evenly over the bread cubes. Try to make sure all the bread cubes get the egg mixture on them.
  4. Cover at refrigerate overnight or for at least 8 hours.
  5. 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.
  6. For the syrup, place the butter, ¾ cups creamer and sugar in a sauce pan.
  7. Cook over medium heat until boiling and sugar is dissolved. Remove from heat.
  8. Serve syrup over french toast squares with raspberries if desired.

Recipe is a Real Mom Kitchen original.


Related Posts with Thumbnails

7 comments on “Raspberry White Chocolate Overnight French Toast with Raspberry White Chocolate Syrup

  • In Louisiana we call this bread pudding. The flavored creamers really work great, but I find with most of them, you don’t need to add any more sugar. And if you’re in a pinch, it doesn’t have to sit overnight, either. Just make sure the bread is all soaked and pop it in the oven. I haven’t tried the white chocolate raspberry version – but I will. And nutella and fresh raspberry will be invited to the party!

  • When does the brown sugar go in? Maybe I missed it? I’ve had a crazy day and a screaming toddler.

  • Holly Tamale!! That french toast is mos definitely taken to a whole new level. I know what I’ll be make’n this weekend!!! 🙂

  • This would be perfect for Christmas morning. I always like having a make-ahead recipe so I can enjoy the fun of the morning.

  • This looks so good! I really like make- ahead breakfasts. We always have a nice brunch after church on Sundays, so I’m defintely bookmarking this one.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.