This is basically heaven.
Is it breakfast? Is it dessert? It’s kind of both!
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’s DELICIOUS.
Oh, and raspberries. Quite possibly my favorite berry. And they are perfection in this dish.
You NEED to make this for Mother’s Day. I promise, mom will be impressed.
As will anyone else who’s lucky enough to sneak a bite. The best part? You can assemble the dish the night before, and bake it off in the morning.
We make this dish every year and it never gets old. Trust me on this one, will you? This should be illegal.Print
A baked french toast made with challah and raspberries for brunch perfection.
- 10 eggs
- 2 ¾ cups half-and-half
- ⅓ cup plus 2 tablespoons sugar
- ⅓ cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon grated orange zest
- ½ teaspoon kosher salt
- 10 cups 1-inch diced day-old challah bread
- 12 ounces fresh raspberries
- Powdered sugar for serving
- Maple syrup for serving
- Grease a 9×13 inch oval baking dish and set aside. In a large bowl, whisk the eggs, half-and-half, ⅓ cup of sugar, brown sugar, vanilla, orange zest, and salt.
- 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.
- 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!
* If the bread isn’t a day old, slice it 1 inch thick and place on a sheet pan, bake at 350 degrees for 5 minutes, turn, and bake for 5 more minutes.
Adapted from Ina Garten’s Make it Ahead Cookbook