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.