Wednesday, December 24, 2014

Raspberry French Toast Casserole

The Jews have survived.  Hanukkah, that is.  Now it is the Christians' turn to face the pressure.  Do you have the same number of gifts for each kid? (they are counting, you know).  And are they equitable? (they are mentally calculating that too).  

Equally as important, what are you eating on Christmas morning? (and what are you wearing, because cameras will be flashing).  A favorite Christmas morning treat is my mom’s coffee cake, of course.  Try Barefoot Contessa’s French toast casserole too – you can make it the day before and bake while you open gifts (from her Make It Ahead cookbook).  Delish (even David says so!)!!! 

Happiest of whatever holiday(s) you celebrate!  

Raspberry French Toast Casserole

  1. 1 Tbsp unsalted butter
  2. 10 extra-large eggs
  3. 3 cups half-and-half
  4. 1/3 cup + 1 Tbsp sugar
  5. 1/3 cup light brown sugar
  6. 1 Tbsp vanilla extract
  7. 1/2 tsp kosher salt
  8. 10 cups day-old challah bread (cut into 1 inch cubes) – (10 c is about 1 challah)
  9. 12 oz raspberries
  10. Confectioners’ sugar
Grease an 9x13 Pyrex dish with the butter and set aside.  In a large bowl, whisk together eggs, half-and-half, 1/3 c of sugar, brown sugar, vanilla and salt.

Spread half the challah cubes into the dish.  Sprinkle the raspberries on top of the first layer of bread.  Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread.  Sprinkle the top with the remaining 1 T of sugar.  Cover with plastic wrap and refrigerate for 1 hour (or overnight).

Preheat the oven to 350.  Place the baking dish on a sheet pan and bake for 60-70 minutes until the custard is set and the top if puffed and browned.  After 45 minutes, check if the top is getting too brown; if so, cover lightly with aluminum foil.  Cool for 10 minutes; sprinkle with confectioners’ sugar.  Serve warm.

Note: you can halve the recipe, bake in an 8x8 Pyrex dish, and serve 5-6 but why??  Leftovers are excellent reheated. 

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