Raspberry Baked French Toast

Prep Time: 20

Cook Time: 1

Resting Time: 1

Total Time: 1 20

Servings: 5

Author: Giangi Townsend

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

Ingredients

1 loaf Hawaiian bread 1 loaf, sliced 3/4 inch thick Hawaiian bread
10 eggs 10 extra large egg(s)
2 cups heavy cream 2 cups heavy cream
0.75 cup half half 3/4 cup half and half
12 ounces raspberries 12 oz fresh raspberries
1/3 cup sugar 1/3 cup granulated sugar
1/3 cup brown sugar 1/3 cup light brown sugar
1 tbsp orange 1 tablespoon grated zest of orange
1 tsp vanilla extract 1 teaspoon pure vanilla extract
0.25 tsp salt 1/4 teaspoon salt

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, half-and-half, sugars, orange zest, vanilla, 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 confectioners’ 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.