Pear-and-Raspberry Baked French Toast
Go for brioche or challah in this make-ahead French toast casserole. Both are egg-based and offer a nice custardy texture.
- Total Time:
- Servings: 8
Photography: Julia Gartland
Source: Martha Stewart Living, December 2017
- 1 loaf challah, cut into 3/4-inch-thick slices
- 1 1/4 pounds Bosc pears (3 to 4), peeled, cored, and thinly sliced lengthwise
- 9 ounces raspberries (1 1/2 cups)
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 8 large eggs
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
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.
You can prep up to step 2 the day before. Just cover and refrigerate.