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Back to Recipe List	* Exported from MasterCook * Baked French Toast with Raspberry Preserves and Toasted Almonds Recipe By : Rochelle Palermo Serving Size : 10 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the French Toast: 1 1/4 cups raspberry preserves Ten 4-by-4-by-1-inch-thick slices egg bread 1 1/4 cups whole milk 3/4 cup whipping cream 1/2 cup sugar 3 large egg yolks 3 large eggs For the Almond Syrup: 1 1/4 cups light corn syrup 4 teaspoons sugar 3/4 teaspoon almond extract 1/2 cup sliced almonds, toasted Confectioners' sugar FOR THE FRENCH TOAST: Butter 13 by 10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight. FOR THE ALMOND SYRUP: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350 degrees F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with almond syrup. Notes: This can be assembled the night before you plan to serve it. And, you may use any jam or preserves you like. Apricot preserves or marmalade make delicious alternatives to the raspberry preserves. Active Time: 15 Minutes Total Time: 2 Hours 5 Minutes Serves 10 Recipe created exclusively for Cooking.com by Rochelle Palermo. Contributed to the FareShare Gazette by Art; 19 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 11g Fat (32.7% calories from fat); 4g Protein; 45g Carbohydrate; 0g Dietary Fiber; 156mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.

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