This delicious baked barefoot contessa raspberry baked french toast is soft, custardy, and bursting with fresh raspberries. Perfect for a weekend breakfast or brunch, it’s easy to prepare ahead of time and baked until golden. Serve with maple syrup for a cosy, sweet treat!
Ingredients Needed
- 1 tbsp unsalted butter, softened
- 10 large eggs
- 700ml (2 ¾ cups) half-and-half (or mix of double cream & whole milk)
- 75g (⅓ cup) granulated sugar, plus 2 tbsp extra
- 75g (⅓ cup) light brown sugar, packed
- 1 tbsp vanilla extract
- 1 tsp grated orange zest, plus extra for serving
- ½ tsp kosher salt
- 10 cups (about 250g) day-old challah or brioche, diced (1-inch pieces)
- 340g (12oz) fresh raspberries
- Icing sugar, for dusting
- Maple syrup, for serving
How To Make Raspberry Baked French Toast
- Prepare the dish: Grease a 23x33cm (9×13-inch) baking dish with butter.
- Make the custard: In a large bowl, whisk together the eggs, half-and-half, 75g granulated sugar, brown sugar, vanilla, orange zest, and salt.
- Assemble: Spread half the bread in the dish, add the raspberries in one layer, then top with the remaining bread. Pour over the custard, pressing down lightly so the bread absorbs the liquid. Sprinkle with the extra 2 tbsp sugar. Cover and refrigerate for at least 1 hour.
- Bake: Preheat oven to 180°C (160°C fan) / 350°F. Place the dish on a baking tray and bake for 60-70 minutes, until puffed and golden. Check after 45 minutes—if browning too quickly, cover lightly with foil.
- Serve: Let cool for 10 minutes, then dust with icing sugar and extra orange zest. Serve warm with maple syrup.
Recipe Tips
- Use stale bread: Day-old challah or brioche soaks up the custard better. Avoid fresh bread as it may turn mushy.
- Refrigerate overnight: Letting it soak overnight deepens the flavour and makes morning prep easier.
- Check doneness: The centre should be set but slightly soft. If too wet, bake a little longer.
- Raspberries substitute: Try blueberries, blackberries, or mixed berries for variety.
- Make it ahead: Assemble the night before, then bake in the morning for an effortless brunch.
How To Store Leftovers
- Fridge: Store leftover raspberry baked french toast in an airtight container for up to 3 days.
- Freezer: Wrap leftover raspberry baked french toast tightly in portions and freeze for up to 2 months. Thaw overnight in the fridge.
Nutrition Fact
Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: 398 kcal
- Total Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 209 mg
- Sodium: 377 mg
- Potassium: 325 mg
- Total Carbohydrate: 53 g
- Dietary Fiber: 3 g
- Sugars: 26 g
- Protein: 14 g
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Barefoot Contessa Raspberry Baked French Toast
Description
This delicious baked barefoot contessa raspberry baked french toast is soft, custardy, and bursting with fresh raspberries. Perfect for a weekend breakfast or brunch, it’s easy to prepare ahead of time and baked until golden. Serve with maple syrup for a cosy, sweet treat!
Ingredients
Instructions
- Prepare the dish: Grease a 23x33cm (9×13-inch) baking dish with butter.
- Make the custard: In a large bowl, whisk together the eggs, half-and-half, 75g granulated sugar, brown sugar, vanilla, orange zest, and salt.
- Assemble: Spread half the bread in the dish, add the raspberries in one layer, then top with the remaining bread. Pour over the custard, pressing down lightly so the bread absorbs the liquid. Sprinkle with the extra 2 tbsp sugar. Cover and refrigerate for at least 1 hour.
- Bake: Preheat oven to 180°C (160°C fan) / 350°F. Place the dish on a baking tray and bake for 60-70 minutes, until puffed and golden. Check after 45 minutes—if browning too quickly, cover lightly with foil.
- Serve: Let cool for 10 minutes, then dust with icing sugar and extra orange zest. Serve warm with maple syrup.
Notes
- Use stale bread: Day-old challah or brioche soaks up the custard better. Avoid fresh bread as it may turn mushy.
- Refrigerate overnight: Letting it soak overnight deepens the flavour and makes morning prep easier.
- Check doneness: The centre should be set but slightly soft. If too wet, bake a little longer.
- Raspberries substitute: Try blueberries, blackberries, or mixed berries for variety.
- Make it ahead: Assemble the night before, then bake in the morning for an effortless brunch.
Barefoot Contessa Raspberry Baked French Toast