Raspberry Baked French Toast
- prep time160 min
- total time 160 min
- serves 8 - 10
Impress your brunch guests with this delightful baked French toast.
1 Tbsp unsalted butter, at room temperature
10 extra-large eggs
2 ¾ cups half and half
⅓ cup plus 2 tbsp granulated sugar
⅓ cup light brown sugar, lightly packed
1 Tbsp pure vanilla extract
1 tsp grated orange zest, plus extra for serving
½ tsp kosher salt
10 cups (1"-diced) day-old challah bread
12 oz fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
1. Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
2. 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.
3. Preheat the oven to 350ºF. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
"Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.