This beautiful raspberry french toast breakfast casserole may look fancy but, it’s an easy recipe and comes out perfectly divine tasting. Great for breakfast, brunch, and even dessert. Always a huge hit with family and friends.

So glad my dear friend Regina found this delicious Raspberry French Toast Casserole recipe in the Food Network Magazine.

She made a couple tweaks and her family loved it. Now, I make it for my family and they also love it.

It’s a perfect occasional indulgence that I won’t feel guilty about enjoying every single bite of.

Great for a Sunday brunch when company comes to visit.

It’s elegant yet so simple to throw together.

I have also served this as a dessert. It was a big hit on a dessert table.

A nice warm piece of this and a dollop of whip cream. How good does that sound?

Bake one of these beauties up soon, you and everyone who tastes this will be so happy you did.

Beyond yummy that’s for sure!

Raspberry French Toast Breakfast Casserole

Yields: about 8 to 10 servings

♥️♥️♥️♥️

What you’ll need to make this delicious recipe…

Ingredients:

2 tablespoons butter
1 loaf challah bread, sliced into 1-inch slices
1 1/2 cups raspberry jam, homemade or store bought
2 cups half & half
1/2 teaspoon kosher or sea salt
1 tablespoon pure vanilla extract
6 large eggs
2 tablespoons + 1 teaspoon granulated sugar
1 pint raspberries, you can use frozen, just let thaw and pat dry
powdered sugar for dusting

Raspberries are naturally sweet and high in fiber

Here’s how to make one…

Directions:

Butter the inside of a 10 inch cast iron skillet. Use a casserole dish if you don’t have a cast iron skillet.
Cut bread into 1 inch slices and then in half
Spread jam on one side of each bread slice
Place the bread in the skillet with crust side up
Whisk the following: half & half, salt, vanilla, eggs, 2 tablespoons sugar plus 1 teaspoon sugar.
Pour mixture over bread in skillet and refrigerate for 4 hours.
Preheat oven to 350 degrees
Scatter 1/2 of the raspberries on top of the casserole and sprinkle 1 teaspoon of sugar
Bake for 40 minutes or until golden
Dust with confectioners’ sugar and top with remaining raspberries.

Enjoy the deliciousness!

Here’s another breakfast casserole to enjoy…

Bagel Breakfast Casserole

Raspberry French Toast Breakfast Casserole

Course Breakfast, brunch, Dessert

Cuisine American

Keyword breakfast, brunch, Christmas Desserts, Dessert, snack

Servings 8

Author Regina

Ingredients

2 tbsp unsalted butter
1 loaf challah bread, sliced into 1-inch slices
1 1/2 cups raspberry jam, homemade or store bought
2 cups half and half
1/2 tsp kosher or sea salt
1 tbsp pure vanilla extract
6 large eggs
2 tbsp granulated sugar plus 1 teaspoon
1 pint raspberries, you can use frozen, just let thaw and pat dry
powdered sugar for dusting

Instructions

Butter the inside of a 10 inch cast iron skillet (This is the one I used in blue, comes in other colors, I love it!) Cut bread into 1 inch slices and then in half. Spread jam on one side of each bread slice Place the bread in the skillet with crust side up. Whisk the following: half & half, salt, vanilla, eggs, 2 tablespoons sugar. Pour mixture over bread in skillet and refrigerate for 4 hours (or overnight)Preheat oven to 350 degrees Scatter 1/2 of the raspberries on top of the casserole and sprinkle 1 teaspoon of sugar. Bake for 40 minutes or until golden. Dust with confectioners’ sugar and top with remaining raspberries.

Thanks for stopping by. I hope you enjoy todays featured recipe. Please stop back again soon, there’s so many more recipes to see both sweet and savory.

Bye for now…

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

Raspberry French Toast Breakfast Casserole