Raspberry French Toast Breakfast Casserole
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 (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 plus 1 teaspoon 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.
Enjoy the deliciousness!
Here’s another breakfast casserole to enjoy…
Raspberry French Toast Breakfast Casserole
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.
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… 💕
