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Happy Mother’s Day to all you moms out there!!

Raspberry Rose French Toast | @hbharvest

Just stopping in for a quick post to share this delicious raspberry rose baked french toast (gotta go pamper my mom you know!!). Perfect for an easy late spring/summer brunch, a girl’s gathering or just an extra special morning when in need of sweet, buttery baked bread! Of course, if you still have time, this would be an awesome addition to your Mother’s Day brunch. It’s kind of a show stopper, and I highly recommend making it for guests. Especially since you can prep everything the night before and then just pop it in the oven the next morning.

Talk about easy entertaining!!

Raspberry Rose French Toast | @hbharvest

Raspberry Rose French Toast | @hbharvest

I actually made this again today for my mom…she LOVED it. The perfect way to begin a day of “farming”, as we are now off as a family to check out a goat farm, buy some more fencing and then finish prepping “the homestead” for the goats arrival later this month. My dad spent yesterday afternoon building them a little shed (in the midst of a snow storm – yes snow storm!). Oh my gosh, the goats are actually happening. Whoa.

Next. Next time it will be a horse… yeah!

Raspberry Rose French Toast | @hbharvest

Raspberry Rose French Toast | @hbharvest

For now though, please go check out this french toast recipe on the Inspired Homes site. Pretty please with a cherry on top? You really do not want to miss it.

Raspberry Rose Baked French Toast.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 Servings
Calories Per Serving: 834 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 5 whole eggs
  • 3 egg yolks
  • 2 1/2 cups coconut milk I like using canned coconut milk, or whole milk
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon rose water
  • ½ teaspoon cinnamon
  • teaspoon pinch of fresh nutmeg about ¼
  • ½ teaspoon salt
  • 1 inch loaf challah bread cut into 3/4- thick slices
  • 2 pints fresh or frozen raspberries plus fresh raspberries for topping
  • maple syrup and powdered sugar for serving
  • ½ cup slivered almonds
  • ¼ cup unsweetened flaked coconut
  • 2 tablespoons butter cold
  • 1 tablespoons brown sugar


  • Grease a 9x13 inch-baking dish (I love any of the Fiesta baking dishes!).
  • In a large bowl, whisk together the eggs, egg yolks, coconut milk (or milk), honey, vanilla, rose water, cinnamon, nutmeg and salt.
  • Submerge each piece of challah bread in the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the dipped sliced of challah in the prepared baking dish. Pour the remaining egg mixture over the bread slices in the baking dish. Add half the raspberries in between the slices and on top
  • In another medium bowl, combine the slivered almonds, coconut flakes and brown sugar. Add the butter and use your hands to incorporate the butter into the almonds + coconut. Sprinkle the mix overtop the bread slices. Sprinkle a handful of raspberries overtop.
  • Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown to quickly loosely cover the French toast with foil.
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I mean, aren’t they just so pretty??? I promise, they are just as delicious!

Raspberry Rose French Toast | @hbharvest

Perfect for brunching!! Find the recipe here.

Oh, and I hope everyone gets a chance to enjoy their mom today, make sure you let her know how special she is!!

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  1. 4 stars
    I baked this – very tasty. I had to leave out nuts (allergy) and use whole milk instead of coconut milk, as suggested. I used a pretty large challah – next time I’ll try a smaller loaf- needed to make more soaking liquid. I would also try a different, more sturdy fruit; the raspberries didn’t present that well after baking. Maybe blackberries, or a mixture. Delicious, none the less. Thank you.

    1. Hey Anita,
      Amazing!! 🍉🍓 Thank you so much for making this recipe, I love to hear that it was delish! Have a great weekend:)

  2. Please, what is 1″ loaf of challah supposed to be? I’m assuming just 1 loaf, but checking. Thank you.

    1. Hi Anita,
      Its 1 challah loaf cut into 3/4 inch slices. I hope this helps, please let me know if you give the recipe a try! xT

  3. 5 stars
    I’ve made this recipe into a Christmas tradition. I love how you can prep the night before and just stick in the oven the next morning. Not to mention it’s a huge hit with everyone because it’s delicious!

  4. Hi!! I’m making this lovely dish for Easter tomorrow, and wanted to know if the can of coconut milk should be unsweetened or sweetened? Thank you!

  5. Hi Tieghan,
    Could I substitute coconut sugar for the brown sugar? I know it’s not a lot, but that is what I have on hand. Thanks!

  6. How / where do you get or make “rose water”? Since it is only a teaspoon is it truly necessary to the recipe? If it is I will do my best to come up with some. Thank you for your response and I am really looking forward to making this dish!

      1. Also, if you would prefer, you can just omit the rose water from the recipe. No big deal! Let me know if you have questions.