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    Baked Raspberry French Toast

    May 7, 2015 / by Laney Schwartz / 11 Comments(updated Oct 15, 2020)
    ★★★★★ from 2 reviews

    Jump to Recipe·Print Recipe

    This is basically heaven.

    Baked Raspberry French ToastIs 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.

    Baked Raspberry French ToastOh, 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.

    Baked Raspberry French ToastAs 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.

    Instant rockstar. 

    We make this dish every year and it never gets old. Trust me on this one, will you? This should be illegal.

    Print

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    Baked Raspberry French Toast

    Baked Raspberry French Toast

    ★★★★★ 5 from 2 reviews
    • Yield: 8 1x
    Print Recipe
    Pin Recipe

    Description

    A baked french toast made with challah and raspberries for brunch perfection.


    Ingredients

    Scale
    • 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

    Instructions

    1. Grease a 9×13 inch oval baking dish 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!

    Notes

    * 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

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

    Baked Raspberry French Toast
    Baked Raspberry French Toast

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    Filed Under: Breakfast Tagged With: Baked, breakfast, Challah, french toast, Ina Garten, Life is but a Dish, mother's day, raspberry

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Hilary

      December 22, 2021 at 7:48 pm

      This is a great recipe! I’ve been making this for Christmas breakfast for several years now. It’s easy to put together the night before and then toss it in the oven in the morning. So delicious, the entire family loves it! Thank you!

      ★★★★★

      Reply
      • Laney Schwartz

        December 23, 2021 at 11:35 am

        Yesssss love this so much!

    2. Yvette M

      May 10, 2020 at 4:10 pm

      Great recipe. Easy and very versatile. Made a few modifications for what I had—French bread, some milk instead of all half and half and a few less eggs and still turned out soooo good.

      ★★★★★

      Reply
      • Life is but a Dish

        May 11, 2020 at 1:13 pm

        I’m so glad you loved it!

    3. Kristen

      May 13, 2017 at 5:24 am

      Hi! I’ve made this in the past, and it is absolutely delicious! Do you think it will be okay if prepped Saturday morning, to bake Sunday morning? Or is that too much time for it to sit? Thanks!!

      Reply
      • Life is but a Dish

        May 13, 2017 at 2:03 pm

        Can totally assemble the night before!!

    4. Anna Griffin

      April 12, 2017 at 8:41 am

      This is sooo delicious! I used blueberries instead of raspberries and was not the least bit unsatisfied!

      Reply
      • Life is but a Dish

        April 12, 2017 at 2:38 pm

        Yay! So glad you loved it!

    5. Greg

      May 10, 2015 at 3:00 pm

      Just made this for all the mom’s in the fam, per my sister’s rec. Came out absolutely perfect. Great recipe. Thank you!

      Reply
      • Life is but a Dish

        May 10, 2015 at 6:59 pm

        So glad!! Nice work Greg 😉

    6. Tina Jui | The Worktop

      May 08, 2015 at 4:23 am

      I do love a good dessert for breakfast! 🙂 And of course, anything to make me an instant rockstar!

      Reply

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