One Dish Raspberry French Toast

For 2 Hours

2 HOUR

Servings
12
Prep Time
8hr
Rating

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Cook jam in a small sauce pan over medium head 1-2 minutes or until melted
Place half of bread cubes in the bottom of a lightly greased 13” x 9” baking pan.
Top with cream cheese cubes (evenly distributed) & drizzle jam. Top with remaining bread cubes.
Whisk together eggs and next 3 ingredients. Pour over bread. Sprinkle with brown
sugar. Cover tightly and chill 8- 24 hours.
Preheat oven to 325°. Bake, covered, for 20 minutes. Uncover and bake 10-15
minutes longer.

(Recipe provided by The Cookbook Stall)

1 cup raspberry jam
(or any jam you’d like!) (Kauffman’s Lancaster County Produce, Condiment)
1 loaf French bread- cut into 1 1/2” cubes (Metropolitan Bakery, Market Bakery)
8 oz package cream cheese
(cut into 1” cubes) (Downtown Cheese, The Riehl Deli & Cheese Shop, Hatville Deli)
4 large eggs (Godshall’s, L. Halteman, Iovine Brothers)
2 cups half & half (Jonathan Best, Lancaster County Dairy)
1 tsp cinnamon (Head Nut, Jonathan Best)
1 tsp vanilla extract (Head Nut, Jonathan Best)
½ cup firmly packed brown sugar (Head Nut, Jonathan Best)