Baked French Toast with Raspberries and Almonds

Baked French Toast with Raspberries and Almonds

Breakfast or dessert — you decide when to enjoy this decadent baked French toast!

Products used: Black Rooster Maple Syrup, Himalayan Pink Sea Salt, Raspberry Balsamic Vinegar,


12 Eggs, lightly beaten
¾ cup Heavy Cream, divided
⅓ cup SOOC Almond Oil
SOOC Himalayan Pink Sea Salt
15 slices of Bread (more or less depending on the size)
6 Tbsp granulated Sugar, divided
3 Tbsp SOOC Raspberry Balsamic Vinegar + more to serve
Fresh Raspberries, to serve
Slivered Almonds, to serve
Maple Syrup, to serve


Grease a 9” x 13” baking dish. Whisk the beaten eggs with a ½ cup of the heavy cream and the Almond Oil along with a generous pinch of Himalayan Pink Sea Salt.

Pour a small amount of the custard in the bottom of the baking dish. Arrange a single layer of bread on top, then repeat with more custard, then bread, until the pan is full, ending with custard on top. Cut the bread as needed to make it fit. Depending on the size of your slices you may need more or less than 15 slices to fill the pan.

Cover tightly with plastic wrap and allow to chill for at least an hour and as long as overnight.

When ready to bake, preheat the oven to 350°F and take the baking dish out of the refrigerator. Sprinkle 3 Tbsp of the granulated sugar and drizzle the 3 Tbsp of Raspberry Balsamic on the top of the French toast.

Bake the French toast for 25–35 minutes, until the custard has set and the top has started to caramelize.

Meanwhile prepare the whipped cream: in a cold bowl or the bowl of a stand mixer, add the remaining heavy cream and sugar. Whip with a whisk or whisk attachment until fluffy whipped cream forms.

Slice the baked French toast and serve hot with a dollop of whipped cream, a handful of berries, and some slivered almonds. Drizzle with any Raspberry Balsamic that collects in the pan, with additional balsamic, or even with maple syrup.