Raspberry Baked French Toast
1 Hawaiian bread, sliced ¾ inch thick
10 extra-large eggs
2 cups heavy cream
¾ cup half - half
12 oz fresh raspberries
1/3 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners’ sugar and pure maple syrup, for serving
Preheat the oven to 350 degrees.
Cut the Hawaiian bread (or Challah loaf) in cubes. Butter an ovenproof baking dish.
In a large bowl, whisk together the eggs, half-and-half, sugars, orange zest, vanilla, and salt.
Place half of the bread cubes in the baking dish. Add the raspberries – place them in the middle- cover with the remainder of the bread. Sprinkle some sugar on top
Pour the egg mixture over. Pressing down the cubes. Place in the refrigerator overnight, or, let it sit until all the cream is absorbed.
Place in the hot oven and cook for 60 minutes.
With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.