OVERNIGHT RASPBERRY FRENCH TOAST

I’m finally home – after a warm trip from Jönköping and after embarrassing myself in the Gränna harbor when I turned on the car alarm without having any keys to turn it off with. The sound got higher and higher, the cat got more and more stressed and I slid further and further down on the seat. Not my proudest moment. But it eventually stopped, just when my face matched the color of tomato and I had attracted the attention of every person in the whole harbor.

Yesterday we sat outside in the evening sun, drinking rosé wine and eating homemade oat-bread with eggs and skagenröra (recipe here). It was one of those perfect Swedish summer nights that never end and you kind of forget about in wintertime.

Three things that make me really exited include – berries, brunch and hanging out with my favorite people. Together they make the perfect combination and it is precisely what I got to enjoy the last Saturday. A group of friends, kids and dogs got together to have a 5 hour long potluck brunch with boardgames, loads of food and even more talking. It was pretty epic.

My contribution to the potluck was Huevos rancheros and this Overnight French Toast with raspberries. Such a easy treat since you prepare everything the night before – then in the morning you just throw it in a cold oven (no need for preheating here) and wait for the kitchen to be filled with the amazing smell of freshly baked french toast.

Ingredients;
1 loaf white bread (or brioche)
4 eggs
50 g sugar 
2 tsp vanilla extract 
2 cups almond milk (or regular)
100 g raspberries, fresh or frozen 

Do this;
Day 1 (evening) – Cut the bread into 1-1,5 cm thick slices and arrange them into a baking dish. Whisk together the eggs, sugar, vanilla and the milk in a bowl and pour it over the bread (it will look like its too much mixture – but trust me, nothing will be left the day after). Cover the baking dish with cling film and place in the fridge overnight. 

Day 2 (morning) – Take the dish out of the fridge, remove the cling film and scatter over the raspberries. Place the dish into a cold oven, turn it on to 180 degrees and bake for around 30-35 min. The top should be golden and when you stab the middle, the knife should come out clean. 

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