I did not realized how much of a sweet tooth I am until I sat at my desk to write this post. Today recipe it can either be served either as breakfast dish or as a dessert. I know the title can be deceiving, furthermore only associate with breakfast, but if you skip the maple syrup, make yourself a warm cup of tea or coffee, voila, you have dessert ready to be enjoyed.
With this recipe I used sweet Hawaiian Bread, however you can use also Challah loaf or brioche bread. If the bread is a day only even better.
While assembling the dish make sure the fruits are evenly distributed on top of the bread, that makes for an even cooking, and the middle will not be soggier and the outer of the dish a bit dry. And of course time permitting letting is rest over night in the refrigerator will allow all the flavors to blend with other.
What I love the most of this dish is the simplicity of it. An old recipe that will withstand time and the most finicky palates.
RASPERRY BAKED FRENCH TOAST
1 Hawaiian bread, sliced ¾ inch thick
10 extra-large eggs
2 cups heavy cream
¾ cup half – half
12 oz fresh raspberries
1/3 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners’ sugar and pure maple syrup, for serving
Preheat the oven to 350 degrees.
Cut the Hawaiian bread (or Challah loaf) in cubes. Butter an ovenproof baking dish.
In a large bowl, whisk together the eggs, half-and-half, sugars, orange zest, vanilla, and salt.
Place half of the bread cubes in the baking dish. Add the raspberries – place them in the middle- cover with the remainder of the bread. Sprinkle some sugar on top
Pour the egg mixture over. Pressing down the cubes. Either place it in the refrigerator overnight, or let it sit until all the cream is absorbed.
Place in the hot oven and cook for 60 minutes.
With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.