I’m always looking for new recipes to make breakfast more special. When I came across this recipe, it looked divine! I couldn’t wait to try it! So, I assembled everything and took it over to my parent’s house for Sunday brunch.
6 slices of italian bread, cut into 1/2 inch cubes
1/2 cup fresh or frozen raspberries
4 oz cream cheese, cut into 1/2 inch cubes
3/4 cup milk
1-1/2 Tbs maple syrup
1/2 cup seedless raspberry jam
2 Tbs maple syrup
Place bread cubes in a greased 8×8 baking dish. Sprinkle with raspberries and cream cheese. In a small bowl, whisk together the eggs, milk and maple syrup. Pour over bread and refrigerate for at least 1 hour. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 25-30 minutes or until golden brown.
To make syrup, place jam and syrup in a microwave safe bowl. Microwave on high for 45 seconds. Stir until smooth. If not smooth, microwave for at 15 second increments, stirring each time, until smooth.
Is it a keeper?
This recipe got a unanimous thumbs-up! I loved it and my parents and brother loved it. The only who wasn’t crazy about it was my 4 year old (but he’s pretty resistant to trying new things!).
This recipe was easy to assemble. Quick to bake. And delicious. I’ll be making this again and again. Maybe I’ll try strawberries next time!
If you like this post, be sure to subscribe by clicking on the “subscribe” link on the right. You’ll be notified my new posts. Also, be sure to follow me on Facebook — simply click on the link to the right!
Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
Don't miss a single recipe!
Get free email updates.
Find It’s a Keeper on:
Search for recipes by category: