Overnight Raspberry and Cream Cheese French Toast
Simple in the extreme, if you think ahead a little, and yet special enough to trot out on Christmas morning, Mothers Day or any other day you are trying to impress without stress first thing in the A.M. The raspberry sauce is divine over ice cream... did I manage to refer to ice cream in a breakfast recipe? You know I did!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1/2 loaf Panettone bread, sliced thickly
- 250 Grams cream cheese
- 200 Grams frozen raspberries
- 80 Grams coconut palm sugar
- 2 Teaspoons vanilla bean paste
- 500 Grams eggs (approx)
- 500 Grams milk
- 1 quantity Raspberry Sauce to serve
- 200 Grams raspberries
- 50 Grams coconut palm sugar
- 1 Teaspoon vanilla bean paste
- Juice 1 lemon
Cut Panettone into large cubes and place into a ceramic baking dish of choice.
Cube the cream cheese and toss through with raspberries and Panettone.
Place sugar, vanilla, eggs and milk into Thermomix bowl and blend 10 sec/speed 6.
Pour over the bread mixture and cover dish with baking foil. Refrigerate overnight or up to 8 hours.
Preheat oven to 160°C and bake covered for 30 minutes.
Remove foil and bake further 15-20 minutes until crispy on top and custard is set to just wobbly.
Serve hot with Raspberry Sauce poured over the top, with perhaps just a drizzle of cream to be really decadent.
To make Raspberry Sauce: Place all ingredients into Thermomix bowl and cook 8 min/80°C/speed 1. Serve as directed.
This is just one of our Insider recipes. Join us today and start cooking!