Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pear-and-Raspberry Baked French Toast By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Share Share Tweet Pin Email Photo: Julia Gartland Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings: 8 Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy texture. Ingredients 1 loaf challah, cut into ¾-inch-thick slices 1 ¼ pounds Bosc pears (3 to 4), peeled, cored, and thinly sliced lengthwise 9 ounces raspberries (1 ½ cups) ¾ cup sugar 1 ½ teaspoons ground cinnamon 1 teaspoon kosher salt 8 large eggs 2 cups whole milk 2 teaspoons pure vanilla extract Directions Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day. Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving. Cook's Notes You can prep up to step 2 the day before. Just cover and refrigerate. Print