Ina Garten Raspberry Baked French Toast
This recipe uses thick slices of bread soaked in a rich egg and cream mixture, layered with raspberries, and baked until puffed and golden. As it cooks, the custard sets while the fruit softens and releases its juices, creating a naturally sweet, slightly tangy contrast throughout the dish.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
-
Brioche or challah bread, thickly sliced (1 large loaf, about 450 g)
-
Fresh or frozen raspberries (2 cups)
-
Large eggs (6)
-
Whole milk (2 cups)
-
Double cream or heavy cream (1 cup)
-
Granulated sugar (½ cup)
-
Vanilla extract (1 tablespoon)
-
Ground cinnamon (1 teaspoon)
-
Unsalted butter, melted (2 tablespoons, plus extra for greasing)
-
Icing sugar or maple syrup (optional, for serving)
Instructions
-
Prepare the baking dish – Butter the dish generously and arrange the bread slices in a single layer, slightly overlapping if needed.
-
Add the raspberries – Scatter raspberries evenly over and between the bread slices.
-
Make the custard – In a bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
-
Assemble the dish – Pour the custard slowly over the bread and fruit, pressing gently so everything is soaked.
-
Rest before baking – Cover and refrigerate for at least 4 hours or overnight for best texture.
-
Bake until golden – Bake at 180°C (350°F) for 45–50 minutes until puffed and lightly browned.
-
Cool briefly – Let rest for 10 minutes before serving so it sets properly.