Ina Garten Raspberry Baked French Toast Casserole Recipe
A luscious, make-ahead brunch classic with juicy raspberries and a custardy challah base—perfect for entertaining.
Ina Garten Raspberry Baked French Toast Casserole
This Raspberry Baked French Toast Casserole, popularized by Ina Garten, brings together the best of a traditional bread pudding and classic French toast. It’s perfect for entertaining, as it can be assembled the night before and baked fresh for a special weekend brunch or holiday gathering. The recipe features challah bread for its richness and texture, fresh raspberries for a burst of tart sweetness, and a custardy egg mixture that soaks into every layer. The result is a golden, puffed casserole with juicy berries peeking through—sure to impress both family and guests.
Why This Recipe Works
- Make-ahead convenience: Assemble the dish the night before; just bake and serve in the morning.
- Rich custard: The half-and-half and egg base create a silky, luxurious texture.
- Balanced sweetness: Granulated and brown sugars add depth, while raspberries provide a natural tang.
- Flavor boost: Orange zest brightens the dish, and maple syrup adds the perfect finishing touch.
Ingredients
| Ingredient | Amount |
|---|---|
| Butter (unsalted, room temperature) | 1 tablespoon |
| Eggs (extra-large) | 10 |
| Half-and-half | 2 3/4 cups |
| Granulated sugar | 1/3 cup + 2 tablespoons |
| Light brown sugar (lightly packed) | 1/3 cup |
| Pure vanilla extract | 1 tablespoon |
| Orange zest (grated, plus extra) | 1 teaspoon + for serving |
| Kosher salt | 1/2 teaspoon |
| Challah bread (day-old, 1-inch diced) | 10 cups |
| Fresh raspberries | 12 ounces |
| Confectioners’ sugar | For serving |
| Pure maple syrup | For serving |
Directions
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside.
- In a large bowl, whisk together the eggs, half-and-half, 1/3 cup granulated sugar, brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced challah bread in the baking dish. Scatter the raspberries evenly over the bread.
- Top with the remaining bread, then pour the egg mixture evenly over the top, pressing lightly so the bread absorbs the custard.
- Sprinkle the remaining 2 tablespoons of granulated sugar over the top, cover with plastic wrap, and refrigerate for at least 1 hour (or overnight for best results).
- Preheat the oven to 350°F (175°C). Place the baking dish on a sheet pan (to catch any drips) and bake for 60–70 minutes, until the custard is set and the top is puffed and golden brown.
- Check after 45 minutes; if the top is browning too quickly, cover loosely with foil. Let cool for 10 minutes before serving.
- Dust with confectioners’ sugar, sprinkle with extra orange zest, and serve warm with maple syrup.
Serving Suggestions
- Serve with fresh berries, extra raspberries, or a dollop of whipped cream for added decadence.
- A drizzle of warm maple syrup or a sprinkle of powdered sugar brings out the flavors even more.
- Pair with coffee, tea, or a mimosa for a complete brunch experience.
Tips & Tricks
- Use day-old bread: Challah that’s slightly stale absorbs the custard better, yielding a creamier texture.
- Assembly options: You can assemble the casserole the night before and bake in the morning, making it ideal for stress-free entertaining.
- Fruit variations: Try blueberries, blackberries, or a mix for a different twist.
- Storage: Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
Frequently Asked Questions
Q: Can I use a different type of bread?
A: Challah is ideal for its texture and richness, but brioche or French bread can also work well.
Q: Can I use frozen raspberries?
A: Fresh raspberries are recommended for best texture and flavor, but frozen (thawed and drained) can be used in a pinch.
Q: How do I prevent the top from burning?
A: Check the casserole after 45 minutes. If it’s browning too quickly, cover loosely with aluminum foil for the remainder of baking.
Q: Can recipe be halved?
A: Yes, use a smaller baking dish and halve all ingredients for a smaller crowd.
Q: Is this recipe gluten-free?
A: No, as written, it contains wheat-based challah. For a gluten-free version, use your favorite gluten-free bread.
Final Thoughts
Ina Garten’s Raspberry Baked French Toast Casserole is a show-stopping brunch dish that combines ease and elegance. The combination of rich custard, sweet-tart raspberries, and the subtle hint of orange zest creates a memorable breakfast experience. Whether for a special occasion or a relaxed weekend morning, this recipe is a true crowd-pleaser—and proof that the simplest ingredients, prepared with care, can yield extraordinary results.
