Baked French Toast Slathered with Raspberry Creamed Honey

This is our signature brunch dish…it's so much simpler to bake French toast than to fry the slices of bread individually. This recipe makes it easy to whip up a batch for family and friends-everyone always asks for seconds! Mixing the creamed honey with the raspberry preserves adds a creamy tanginess to the French toast, which is preferred in our house over maple syrup (although maple syrup is definitely a favorite for pancakes).

Total time: 1 hour

Prep time: 15 minutes

Servings: 5 to 7


  • 14 slices of white sandwich bread
  • 1/2 cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 1/2 stick of unsalted butter
  • 2 1/2 cups of 2% milk
  • 5 large eggs
  • 1/8 teaspoon of salt
  • 2 teaspoons of vanilla
  • 1/4 raspberry preserves
  • 4 heaping tablespoons of Bee America Star Thistle Honey


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the cinnamon and sugar together in a small bowl.
  3. Toast the bread slices in a toaster so that they are golden brown (about a setting of "2" or "3" on a typical toaster).
  4. Spread one side of the toasted bread with butter and sprinkle with the cinnamon sugar mixture. Save the remaining cinnamon and sugar mixture.
  5. Layer the toast in a 9 x 13-inch baking dish that has been buttered. You should be able to create two rows of bread by slightly stacking the bread on an angle, one behind the other.
  6. Whisk the milk, eggs, salt and vanilla in a medium bowl and pour directly over the toast. Let set for 10 minutes.
  7. Sprinkle the remaining cinnamon and sugar mixture over the top of the toast.
  8. Bake for 25 to 30 minutes, until the toast is puffy and slightly firm.
  9. Mix the raspberry preserves and star thistle honey together in a small bowl while the toast is baking.
  10. Let pan of French toast set for 5 minutes before cutting and serving after it is finished baking and is removed from the oven.
  11. Slather slices with the creamed raspberry honey.