Baked Raspberry French Toast Casserole
This twist on French toast is a brunch staple. A creamy cinnamon-vanilla egg mixture is poured over sliced challah bread and fresh raspberries then baked on the Traeger for a wood-fired finish for the most delicious Baked Raspberry French Toast Casserole you’ve ever tasted.
1 LOAF challah bread (cut into 3/4-inch thick slices)
18 oz raspberries
1 1/2 tsp ground cinnamon
8 large eggs
2 tsp pure vanilla extract
3/4 cup sugar
1 tsp Kosher salt
2 cups whole milk
Arrange bread and raspberries evenly in overlapping layers in a 3-quart baking dish.
In a large mixing bowl, whisk together 1/2 cup sugar, 1 tsp cinnamon and salt. Add eggs, milk, and vanilla and whisk to combine.
Pour egg mixture evenly over bread and fruit, press down to fully submerge all ingredients.
Cover and let stand at room temperature for 1 hour.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine remaining 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle evenly over top of casserole.
Place casserole in preheated grill and bake until golden brown on top, about 45 minutes to 1 hour.
Let stand 10 minutes before serving. Dust with powdered sugar serve with maple syrup. Enjoy!
Recipe and photo from Traeger.