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!!