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
- Preheat oven to 350 degrees Fahrenheit.
- Mix the cinnamon and sugar together in a small bowl.
- Toast the bread slices in a toaster so that they are golden brown (about a setting of "2" or "3" on a typical toaster).
- Spread one side of the toasted bread with butter and sprinkle with the cinnamon sugar mixture. Save the remaining cinnamon and sugar mixture.
- 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.
- Whisk the milk, eggs, salt and vanilla in a medium bowl and pour directly over the toast. Let set for 10 minutes.
- Sprinkle the remaining cinnamon and sugar mixture over the top of the toast.
- Bake for 25 to 30 minutes, until the toast is puffy and slightly firm.
- Mix the raspberry preserves and star thistle honey together in a small bowl while the toast is baking.
- Let pan of French toast set for 5 minutes before cutting and serving after it is finished baking and is removed from the oven.
- Slather slices with the creamed raspberry honey.