Birch Baked Raspberry Toast

Perfect to make ahead the day before...

This is a perfect holiday make-ahead breakfast or great for a brunch gathering. Sometimes it is even nice just to wake up to an extra special breakfast for no special reason or just because it is a Sunday.

Make-ahead French Toast with a Gold Birch Syrup twist can simply be popped in the oven when you wake up and ready by the time you've had your first cup of coffee. Delicious and hearty, not too sweet, you may not need lunch and get to put up your feet instead!

For those looking for a healthier option, use whole wheat bread and for a gluten friendly option, simply substitute gluten free bread.

Birch Baked Raspberry Toast

Gluten Free Modifications

To make a gluten friendly version of this recipe, use gluten free white bread instead of wheat bread.

Preheat: 350 F

Serves: 8

Prep Time: 25 minutes

Grease a 9 x 13 baking dish.

8 slices of bread, cut into 1 inch cubes

1 cup of fresh or frozen raspberries 

1/2 brick of cream cheese (4oz.)

8 eggs, beaten well 

1/4 cup + 2 Tbsp Sugar

1 cup 2% milk or light cream

1 Tsp of cinnamon

2 Tbsp Gold Birch Syrup by the Canadian Birch Company

Birch for Breakfast syrup

Fill baking dish with 2/3 of the bread cubes. Place raspberries & cream cheese pieces evenly over bread. Sprinkle 1/2 tsp of cinnamon over top. Cover with the remaining bread. 

Mix eggs with 1/4 cup of sugar and milk(cream). Pour over the top of bread mixture moistening bread evenly. Mix remaining sugar and cinnamon together and sprinkle over the top. 

Cover with foil and refrigerate for several hours or overnight. Just before placing in the oven, drizzle Gold Birch Syrup over top and bake 30 minutes until eggs are cooked.

Serve warm with more Gold Birch Syrup drizzle or for a sweeter version, use Birch for Breakfast syrup.




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