Baked French Toast with Raspberries and Almonds
Breakfast or dessert — you decide when to enjoy this decadent baked French toast!
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Cooking tools:
- Stand mixer
- Baking dish
- Oven
- Refrigerator
- Whisk
- Mixing bowl
- Chef's knife
- Measuring cup
- Measuring spoon
- Plastic wrap
- Plate
Ingredients
- 12 Eggs, lightly beaten
- ¾ cup Heavy Cream, divided
- ⅓ cup SOOC Almond Oil
- SOOC Himalayan Pink Sea Salt
- 15 slices of Bread (more or less depending on the size)
- 6 Tbsp granulated Sweet, divided
- 3 Tbsp SOOC Raspberry Balsamic Vinegar + more to serve
- Fresh Raspberries, to serve
- Slivered Almonds, to serve
- Maple Syrup, to serve
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