Raspberry Baked French Toast (Make Ahead)
July 15, 2015
"I like anything that is "make ahead" for the mere fact that it relieves stress in not having to make a meal in real-time and provides better planning. This particular recipe grabbed my attention for its "stress-relief" as well as for my LOVE of French Toast. Source: Make It Ahead cookbook by Ina Garten"
- Serving Size: 1 (510.3 g)
- Calories 796.6
- Total Fat - 40.6 g
- Saturated Fat - 15.9 g
- Cholesterol - 1161 mg
- Sodium - 1766 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 4.3 g
- Sugars - 25.8 g
- Protein - 46.4 g
- Calcium - 419.4 mg
- Iron - 7.7 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.5 mg
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, 1/2 cup granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the baking dish. Spread on the raspberries in one layer.
Top with the rest of the bread and pour on the egg mixture, pressing lightly to moisten the bread.
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.
Preheat the oven to 350 degrees.
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.
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.
Tips & Variations
No special items needed.