Baked Raspberry French Toast
Indulge in the ultimate brunch treat with this Baked Raspberry French Toast—a perfect fusion of rich, custardy bread and tangy bursts of fresh raspberries! Made with soft challah or brioche cubes, this overnight-style French toast casserole is soaked in a decadent mixture of eggs, milk, heavy cream, vanilla, and cinnamon, then baked to golden perfection. Its effortless preparation makes it ideal for hosting, while the vibrant raspberries and a dusting of powdered sugar add a touch of elegance to every bite. Serve warm with a drizzle of maple syrup for a heavenly combination of flavors that will have everyone coming back for seconds. Perfect for holidays, special occasions, or simply elevating your weekend breakfast game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices Challah bread (or brioche)
- 1.5 cups Fresh raspberries
- 6 Large eggs
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar
- 1 tablespoon Unsalted butter (for greasing the pan)
- Maple syrup (optional, for serving)
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9x13-inch baking dish with the unsalted butter.
Cut the challah or brioche slices into 1-inch cubes and spread half of them in the prepared baking dish.
Sprinkle 1 cup of the raspberries evenly over the bread layer.
Add the remaining bread cubes on top, followed by the rest of the raspberries.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the egg mixture evenly over the bread and raspberries, making sure all the bread pieces are soaked.
Gently press down on the bread with a spatula to help it absorb the liquid. Let it sit for 10 minutes.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and the custard is set.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Dust the top with powdered sugar and serve warm with maple syrup, if desired.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 68.0 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 418 mg | 32% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
