Baked Raspberry French Toast

My rainbow baby is turning 3 tomorrow, and as I’m in Windsor taking care of my mom, I had my family over for a Sunday brunch to celebrate my little man.  It was so good! This dish is relatively new for my family.  I made this once before for my parents and sister, but not everyone else (I have 3 older brothers as well and 7 nieces and nephews).  They weren’t all here today, but most of my nieces and nephews were here, so it was great!

The best part for me, once breakfast was served, the house went quiet!  12 people, including a handful of kids and you could’ve heard a pin drop.  Everyone was enjoying everything so much, they weren’t talking! 🙂  Winning! 😀

French toast bakes like this are so satisfying, in so many ways.  I made everything last night and put it in the oven this morning! So easy! It’s almost like dessert for breakfast.  You really must make this! Would be perfect for Christmas morning. 🙂

Baked Raspberry French Toast

Sarah Nolan

This is so easy to make and so satisfying. It's SUCH a great option for a family holiday or Sunday brunch!

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Ingredients

  

• Butter to grease the pan
• 10 extra-large eggs
• 2 3/4 cups half-and-half
• 1/3 cup plus 2 tablespoons granulated sugar
• 1/3 cup light brown sugar lightly packed
• 1 tablespoon pure vanilla extract
• 1 teaspoon grated orange zest plus extra for serving
• 1/2 teaspoon kosher salt
• 1 loaf of challah or egg bread cubed
• 1.5 pints of fresh raspberries
• Maple syrup for serving

Instructions

 

• Preheat oven to 350 degrees. Grease your dish with butter and set aside (I used a 9 x 13 x 2-inch oval baking dish). In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight*.
• Bake for 60 to 70 minutes, until the custard is set and the top is slightly browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes. Serve warm with maple syrup.
• Enjoy!!

Notes

*remove from refrigerator one hour before baking

Adapted from Barefoot Contessa

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