Description
Barefoot Contessa’s Baked French Toast Casserole brings French bakery magic to weekend mornings with rich, custardy bread soaked in vanilla and cinnamon. Crisp exterior and silky interior create pure breakfast bliss you’ll savor from first luxurious bite to last crumb.
Ingredients
Scale
Main Ingredients (Bread and Fruits):
- 10 cups day-old challah bread, 1-inch-diced
- 12 ounces (340 grams) fresh raspberries
Dairy and Eggs:
- 10 extra-large eggs
- 2 ¾ cups (650 milliliters) half-and-half
- 1 tablespoon (15 grams) unsalted butter, at room temperature
Sweeteners and Seasonings:
- ⅓ cup (67 grams) + 2 tablespoons (30 grams) granulated sugar
- ⅓ cup (70 grams) light brown sugar, lightly packed
- 1 tablespoon (15 milliliters) pure vanilla extract
- 1 teaspoon (2 grams) grated orange zest, plus extra for serving
- ½ teaspoon (2 grams) kosher salt
- Confectioners’ sugar, for serving
- Pure maple syrup, for serving
Instructions
- Meticulously coat a 23 centimeters (9 inches) x 33 centimeters (13 inches) x 5 centimeters (2 inches) oval baking dish with softened butter, ensuring complete coverage of bottom and sides.
- Create a smooth custard base by vigorously whisking together eggs, half-and-half cream, white and brown sugars, pure vanilla extract, fragrant orange zest, and a pinch of sea salt until ingredients are completely integrated.
- Construct the first bread layer by evenly distributing half of the cubed challah bread across the greased baking dish’s surface.
- Generously scatter fresh raspberries across the initial bread layer, creating an even distribution of fruit.
- Complete the bread stratification by adding the remaining challah cubes atop the raspberry layer, creating a second compact bread surface.
- Delicately cascade the prepared egg mixture over the bread and raspberry layers, gently pressing downward to guarantee complete ingredient saturation.
- Sprinkle remaining granulated sugar across the top, creating a light crystalline coating.
- Wrap the entire dish securely with plastic wrap and refrigerate for precisely 60 minutes, allowing flavors to harmonize and bread to absorb custard.
- Preheat the oven to 177 degrees Celsius (350 degrees Fahrenheit) while removing the chilled dish from refrigeration.
- Bake the assembled dish for 60 to 70 minutes, monitoring browning and covering with aluminum foil if the surface darkens too quickly.
- Remove from oven and allow to rest for 10 minutes, permitting slight cooling and structural stabilization.
- Finish by dusting with powdered sugar and additional orange zest, serving immediately with pure maple syrup alongside.
Notes
- Chill the casserole overnight to let bread thoroughly absorb the rich egg mixture, enhancing every delectable bite.
- Room-temperature butter ensures smooth, even greasing across the baking dish, preventing any sticky mishaps.
- Challah bread brings luxurious texture and depth, soaking up the creamy custard like a flavor sponge.
- Fresh raspberries burst with vibrant tanginess, cutting through the sweet richness and adding unexpected brightness.
- Dust with confectioners’ sugar for a stunning presentation that looks as impressive as it tastes.
- Serve alongside pure maple syrup, letting guests customize their morning indulgence with extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 468 kcal
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 310 mg