Description
Barefoot Contessa’s raspberry baked french toast delivers comfort on elegant plates. Rich custard-soaked bread nestles alongside plump berries, creating breakfast magic for weekend gatherings.
Ingredients
Scale
- 340 grams (12 oz) fresh raspberries
- 10 cups (about 250 grams) day-old challah or brioche, diced (1-inch pieces)
- 10 large eggs
- 700 milliliters (2 ¾ cups) half-and-half (or mix of double cream & whole milk)
- 75 grams (⅓ cup) granulated sugar, plus 2 tbsps extra
- 75 grams (⅓ cup) light brown sugar, packed
- 1 tbsp unsalted butter, softened
- 1 tbsp vanilla extract
- 1 tsp grated orange zest, plus extra for serving
- ½ tsp kosher salt
- Icing sugar, for dusting
- Maple syrup, for serving
Instructions
- Preparation: Lavishly butter a 23×33 centimeters ceramic or glass baking dish, ensuring complete surface coverage to prevent adhesion.
- Custard Creation: Whisk eggs, half-and-half, granulated sugar, brown sugar, vanilla extract, orange zest, and sea salt until silky smooth, creating a rich custard base.
- Layering: Strategically arrange torn bread pieces in the buttered dish, intersperse raspberries throughout, and complete with a final bread layer, forming a delicate architectural structure that captures both texture and flavor.
- Liquid Infusion: Gently cascade custard mixture over bread layers, tenderly pressing with a spatula to guarantee complete liquid absorption and uniform saturation.
- Chilling & Flavor Development: Sprinkle additional sugar across the surface, envelop with plastic wrap, and refrigerate for a minimum of 60 minutes to allow ingredient harmonization.
- Thermal Preparation: Activate oven to 180 degrees Celsius (350 degrees Fahrenheit), positioning rack centrally and preparing for precise baking.
- Baking Process: Transfer chilled dish to a robust baking tray, slide into preheated oven, and bake for 60-70 minutes, tenting with aluminum foil if browning accelerates unexpectedly.
- Finishing Touches: Rest for 10 minutes post-baking, delicately dust with powdered sugar, sprinkle additional orange zest, and serve warm with maple syrup elegantly drizzled on top.
Notes
- Prep Ahead Strategy: Assemble the dish the night before and refrigerate, allowing bread to fully absorb the custard for maximum flavor intensity and creamy texture.
- Bread Selection Tip: Use day-old brioche or challah for best results, as slightly stale bread absorbs custard more effectively and creates a richer, more luxurious consistency.
- Prevent Burning Technique: Watch carefully after 45 minutes and tent with aluminum foil if browning too quickly, ensuring a perfectly golden surface without scorching.
- Serving Suggestion: Allow the baked French toast to rest 10 minutes before serving, which helps set the custard and makes cutting and plating much easier.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 515
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 295 mg