RASPBERRY BAKED FRENCH TOAST

RASPBERRY BAKED FRENCH TOAST image

Number Of Ingredients 12

1 T unsalted butter, room temperature
10 extra-large eggs
2 and 3/4 cups half-and-half
1/3 cup plus 2 T granulated sugar
1/3 cup light brown sugar, lightly packed
1 T vanilla
1 tsp grated orange zest, plus extra for serving
1/2 tsp kosher salt
10 cups (1-inch diced) day-old challah bread
12 oz. fresh raspberries
Confectioners' sugar for serving
Pure maple syrup for serving

Steps:

Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of 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, and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 T of sugar, cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 350 degrees. Place baking dish on a sheet pan and bake for 60 to 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.) Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.