About
Ravishing Raspberry Brunch Bake is French toast elevated and baked to make a new morning marvel! In between layers of tender, custard-coated bread are luscious fresh raspberries that almost form a jam in the oven. Sweet, golden, and ready for topping with powdered sugar and maple syrup, Ravishing Raspberry Brunch Bake is a sight to behold... and a taste to be loved!
Ingredients
- 10 eggs
- 2 3/4 cups half-and-half
- 1/3 cup plus 2 tablespoons white sugar, divided
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon kosher salt
- 10 cups challah bread or brioche bead, day-old, diced into 1-inch pieces
- 1 (12-ounce) container fresh raspberries
- powdered sugar, optional, to taste, for serving
- maple syrup, optional, to taste, for serving
Directions
Step 1 -Grease a 9x13-inch oval baking dish.
Step 2 -In a large bowl, add the eggs, the half-and-half, 1/3 cup of the white sugar, the brown sugar, the vanilla, the orange zest, and the salt and whisk to combine.
Step 3 -Spread 1/2 of the bread pieces in the prepared baking dish.
Step 4 -Spread the raspberries over the bread layer in the baking dish.
Step 5 -Top the raspberries with the remaining bread pieces.
Step 6 -Pour the egg mixture over the bread-raspberry mixture in the baking dish. Make sure to press the bread-raspberry mixture down lightly to moisten completely.
Step 7 -Sprinkle the top of the bake with the remaining white sugar.
Step 8 -Cover the baking dish with plastic wrap and refrigerate the casserole for at least 1 hour and up to overnight.
Step 9 -Preheat the oven to 350 degrees F.
Step 10 -Unwrap the casserole.
Step 11 -Bake the casserole until the custard is set and the top is puffed and browned, about 1 hour-1 hour 10 minutes. Make sure to check the casserole after 45 minutes and cover the dish with foil if it is browning too quickly.
Step 12 -Allow the bake to cool for 10 minutes.
Step 13 -Serve the bake sprinkled with the powdered sugar and drizzled with the maple syrup.
