Juicy raspberries + eggy challah bread + a quick soak in a rich custard base = flame. Do all the work the day before, leave it to soak in the fridge and you’re ready to go. The hardest part about this recipe is waiting for it to bake. The casserole style dish makes it perfect for feeding a crowd and is sure to impress.
Baked Raspberry Challah French Toast
- Prep Time:1 hour and 10 minutes
- Cook Time:1 hour
- Total Time:2 hours
- Servings:6 servings
- 1 tablespoon room temperature butter
- 10 extra large eggs
- 2 3/4 cup milk
- 1/3 cup sugar
- 1/3 cup light brown sugar, lightly packed
- 1 tablespoon vanilla
- 1 tablespoon grated orange zest
- 1/2 teaspoon salt
- 10 cup day-old challah bread, 1-inch-diced
- 12 oz fresh raspberries
Butter a 9x13x2 inch oval baking dish and set aside.
In a large bowl, whisk together the eggs, milk, 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.
Pour on the egg mixture, pressing down lightly to moisten the bread. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F and 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 it lightly with aluminum foil.
Serve warm and enjoy!