We all think about dinner plans, but what about a Valentine’s Day breakfast? You’ll L-O-V-E *That’s SO Jenn’s decadent raspberry french toast casserole for one, two or the whole family, all weekend long! *As Published in Engagement 101 Magazine.
Check out bonus footage below from the rest of the episode:
- 1 loaf cinnamon swirl raisin bread
- 4 eggs
- 1/2 teaspoon vanilla
- 1/2 cup milk
- 1 ½ pints fresh raspberries
- 1/4 cup balsamic vinegar
- ¼ cup sugar
- Dash of cinnamon
- 1 cup white chocolate chips
- Powdered sugar
- Butter for greasing
- Pinch of salt
For Valentines Day:
- Heart shaped cookie cutter
- Whipped cream for garnish
- Heart sprinkles for garnish
- Maple syrup in heart dish
- Cook ½ pint of raspberries, sugar, balsamic vinegar and cinnamon over medium-low heat until vinegar dissolves and mixture thickens. Remove from heat and preheat oven to 350 degrees.
- Whisk eggs and pour in milk. And vanilla, then sprinkle in salt.
- Coat a baking dish with butter. Dip each piece of bread in the egg mixture, covering completely. Layer battered bread slices on the bottom of your baking dish. You may need to cut some pieces to fit.
- Spread raspberry compote over the first layer of bread. Cover with a second layer of egg-battered bread. Again, cut pieces to fit when necessary.
- Top with 1/2 pint fresh raspberries and white chocolate chips.
- Bake about 30 minutes until golden brown. Cover immediately with remaining ½ pint of fresh raspberries.
- Sift powder sugar over top. That’s SO Jenn’s Tip: Cut hearts out of parchment paper and use them as stencils to decorate the french toast and/or plate with powdered sugar.
- If desired, use a heart shaped cookie cutter to create individual portions, then top with fresh whipped cream and heart shaped sprinkles.
- Eat and enjoy warm with maple syrup (served in a heart shaped dish)!
Watch the rest of my TV segments HERE