Ingredients
- 1 tablespoon unsalted butter, at room temperature
- 10 extra-large eggs (I would just go with large size eggs)
- 2 3/4 cups half and half
- 1/3 cup granulated sugar (plus)
- 2 tablespoons granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon grated orange zest (plus extra for serving)
- 1/2 teaspoon kosher salt
- 1 challah (1 pound) bread (cut into 1-inch dice to equal 10 cups (day-old bread, Refer to Note below)
- 12 ounces fresh raspberries (or frozen)
- Confectioners' sugar, for serving
- Pure maple syrup, for serving
How to Make
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Step 1: Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside.
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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.
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Step 3: Spread half of the diced bread in the baking dish. Spread on the raspberries in one layer.
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Step 4: Top with the rest of the bread and pour on the egg mixture, pressing lightly to moisten the bread.
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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.
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Step 6: Preheat the oven to 350 degrees.
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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.
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Step 8: Cool for 10 minutes, sprinkle with powdered sugar, and serve with maple syrup.
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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.
We hope you enjoy this recipe!
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