Raspberry Baked French Toast

Prep Time: 20

Cook Time: 1

Resting Time: 1

Total Time: 1 20

Servings: people

Author: Giangi Townsend

This recipe it can either be served either as a breakfast dish or as a dessert.

Ingredients

1 loaf Hawaiian bread, sliced 3/4 inch thick
10 eggs, extra large
2½ cups heavy cream
12 ounces fresh raspberries
⅓ cup granulated sugar
⅓ cup light brown sugar
1 tablespoon orange, grated zest
1 teaspoon pure vanilla extract
¼ teaspoon salt

TOPPING

Powdered sugar
Maple Syrup

US - Metric

Instructions

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, heavy cream, sugars, orange zest, vanilla, brown sugar, and salt.
Place half of the 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. Place 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 powdered sugar and serve hot in squares with maple syrup on the side.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.