Raspberry Baked French Toast (Make Ahead)

Step 1

Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside.

Step 2

In a large bowl, whisk together the eggs, half-and-half, 1/3 cup granulated sugar, the brown sugar, vanilla, orange zest, and salt.

Step 3

Spread half of the diced bread in the baking dish. Spread on the raspberries in one layer.

Step 4

Top with the rest of the bread and pour on the egg mixture, pressing lightly to moisten the bread.

Step 5

Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. (If you are making this the day before, leave the assembled dish in the fridge overnight, and continue with the remaining steps once you're ready to bake.

Step 6

Preheat the oven to 350 degrees.

Step 7

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 lightly with foil.

Step 8

Cool for 10 minutes, sprinkle with powdered sugar, and serve with maple syrup.

NOTE: If the bread isn't a day old, slice it 1 inch thick and place on a sheet pan, bake at 350 degrees for 5 minutes, turn, and bake for 5 more minutes.