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.
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