This is basically heaven.
Every person in this universe should have the pleasure of tasting this baked raspberry french toast made with, what else other than challah! I seem to be obsessed with challah these days. But why not? It DELICIOUS.
You NEED to make this for Mother’s Day. I promise, mom will be impressed.
- 1 tablespoon unsalted butter at room temperature
- 10 eggs
- 2 3/4 cups half-and-half
- 1/3 cup plus 2 tablespoons sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon grated orange zest
- 1/2 teaspoon kosher salt
- 10 cups 1-inch diced day-old challah bread
- 12 ounces fresh raspberries
- Powdered sugar for serving
- Maple syrup for serving
1) Grease a 9x13 inch oval baking dish with the butter and set aside. In a large bowl, whisk the eggs, half-and-half, 1/3 cup of sugar, brown sugar, vanilla, orange zest, and salt.
2) Spread half of the diced bread in the baking dish. Spread on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. (If you are making this the day before, leave the assembled dish in the fridge overnight, and continue with the remaining steps once you're ready to bake.
3) Preheat the oven to 350 degrees. Bake for 60-70 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 lightly with foil. Cool for 10 minutes, sprinkle with powdered sugar, and serve with maple syrup!
Adapted from Ina Garten's Make it Ahead Cookbook
This should be illegal.