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Recipes

Baked Raspberry Challah French Toast

This article is written by a student writer from the Spoon University at IU chapter.

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

Difficulty:BeginnerPrep time: 1 minuteCook time:1 hour Total time:2 hours Servings:6 servings

Ingredients

Instructions

  1. Butter a 9x13x2 inch oval baking dish and set aside.

  2. Photo by Stephanie Marchuk

    In a large bowl, whisk together the eggs, milk, granulated sugar, brown sugar, vanilla, orange zest and salt.

  3. Photo by Stephanie Marchuk

    Spread half of the diced bread in the prepared baking dish.

  4. Photo by Stephanie Marchuk

    Sprinkle on the raspberries in one layer.

  5. Photo by Stephanie Marchuk

    Top with the rest of the bread.

  6. Photo by Stephanie Marchuk

    Pour on the egg mixture, pressing down lightly to moisten the bread. Cover with plastic wrap and refrigerate for 1 hour.

  7. 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.

  8. Photo by Stephanie Marchuk

    Serve warm and enjoy!

Hoosier student-athlete. Chicago native and lover of all things peanut butter and chocolate.