Having guests stay? Try this one. It’s beautiful and helps take stress off of baking in the morning. Assemble the night before, pop in the fridge, and in the morning just put it in the oven. Warm maple syrup and some dusted powdered sugar makes this French toast irresistible.
Overnight Raspberry Challah Bread French Toast
1 tablespoon unsalted butter, at room temperature
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons sugar
1/3 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon kosher salt
10 cups (1-inch diced) day-old challah bread
12 ounces fresh raspberries
Powdered sugar for serving
Maple syrup for serving
1) Grease a 9×13 inch oval baking dish with the butter and set aside. In a large bowl, whisk the eggs, half-and-half, 1/3 cup of sugar, brown sugar, vanilla, orange zest, and salt.
2) 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.
3) 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!
* 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.
From Ina Garten’s Make It Ahead Cookbook (a great cookbook to add to your collection)