Shelly's Recipe

BAKED FRENCH TOAST WITH RASPBERRY PRESERVES

Category: French Toast

For French Toast:
1 1/4 cups raspberry preserves
(any preserve will do)
Ten 4x4x1 inch-thick slices egg bread
(I will use Hawaiian Sweet bread)
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs

For Cinnamon Syrup:
1 1/4 cups light corn syrup
1/4 tsp ground cinnamon
4 tsp sugar

1/2 cup sliced almonds, toasted
Confectioners' sugar

FOR FRENCH TOAST: Butter 15x10x2 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 CINNAMON SYRUP: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with cinnamon syrup. Serves 10