Description
Ina Garten’s raspberry baked French toast delivers a luxurious breakfast experience with layers of rich, custardy bread and sweet raspberry swirls. Elegant yet simple, this dish promises a delightful morning treat you’ll savor from first bite to last crumb.
Ingredients
Scale
Main Dairy Ingredients:
- 10 large eggs
- 700 milliliters (2 ¾ cups) half-and-half (or mix of double cream & whole milk)
- 1 tablespoon unsalted butter, softened
Sweeteners and Flavoring:
- 75 grams (⅓ cup) granulated sugar, plus 2 tablespoons extra
- 75 grams (⅓ cup) light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon grated orange zest, plus extra for serving
- Icing sugar, for dusting
- Maple syrup, for serving
Bread and Fruit:
- 10 cups (about 250 grams) day-old challah or brioche, diced (1-inch pieces)
- 340 grams (12 ounces) fresh raspberries
- ½ teaspoon kosher salt
Instructions
- Prepare the baking vessel by generously coating a 23×33 centimeters (9×13-inch) ceramic or glass dish with soft unsalted butter, ensuring complete coverage to prevent sticking.
- Create the luxurious custard mixture by whisking together fresh eggs, velvety half-and-half, 75 grams () of granulated sugar, rich brown sugar, pure vanilla extract, fragrant orange zest, and a pinch of sea salt until smoothly combined.
- Layer the bread foundation by placing half of the torn bread pieces evenly across the buttered dish, distribute fresh raspberries in a uniform single layer, then cover with remaining bread pieces to create a delicate multi-layered structure.
- Pour the prepared custard mixture slowly over the bread layers, gently pressing down with a spatula to help bread absorb the liquid thoroughly, ensuring complete saturation.
- Sprinkle an additional of granulated sugar across the surface for caramelization, then carefully cover the dish with plastic wrap and refrigerate for minimum 60 minutes to allow flavors to meld.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), with fan settings at 160 degrees Celsius if applicable, positioning an oven rack in the middle position.
- Remove the chilled dish from refrigerator, place on a sturdy baking tray to catch potential drips, and slide into preheated oven.
- Bake for 60-70 minutes, monitoring after 45 minutes and covering loosely with aluminum foil if browning occurs too quickly, until the pudding becomes puffed and develops a golden-brown exterior.
- Remove from oven and allow to rest for 10 minutes, then delicately dust with powdered sugar and sprinkle additional fresh orange zest for aromatic garnish.
- Serve warm, accompanied by pure maple syrup drizzled elegantly over the top, creating a decadent breakfast or dessert experience.
Notes
- Stale bread absorbs the creamy custard, creating a richer texture compared to fresh loaves.
- Overnight chilling allows flavors to meld, transforming this dish into a make-ahead breakfast dream.
- Gentle baking ensures a custardy centre with a golden, slightly crispy exterior.
- Mixed berries add vibrant color and burst of freshness when raspberries aren’t available.
- Advance preparation saves precious morning time, letting you enjoy stress-free weekend brunches.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 404 kcal
- Sugar: 22 g
- Sodium: 273 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 321 mg