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Ina Garten Raspberry French Toast – A Make-Ahead Brunch Favorite

Ina Garten Raspberry French Toast
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This recipe is a baked French toast casserole made with thick slices of bread layered with fresh raspberries and soaked in a creamy custard. It’s prepared in advance and baked until puffed and golden. The result is a warm, custardy center with crispy edges and bursts of juicy raspberry in every bite.

Ingredients

Scale

  • 1 loaf challah or brioche bread, sliced ¾-inch thick

  • 1½ cups fresh raspberries (plus extra for serving)

  • 8 large eggs

  • 2½ cups whole milk

  • ½ cup heavy cream

  • ½ cup granulated sugar

  • 1 tablespoon pure vanilla extract

  • 1 teaspoon grated orange zest (optional, for brightness)

  • Pinch of salt

  • Powdered sugar, for garnish

  • Maple syrup, for serving

Instructions

Step 1: Prepare the baking dish

Grease a 9×13-inch baking dish with butter or non-stick spray. Arrange half of the bread slices in a single layer.

Step 2: Add raspberries

Sprinkle half of the raspberries evenly over the bread layer. Top with the remaining bread, followed by the rest of the raspberries.

Step 3: Make the custard

In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, orange zest (if using), and salt until fully combined.

Step 4: Pour and soak

Slowly pour the custard mixture over the layered bread and berries. Press the bread down gently to help it soak. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 5: Bake until golden

Preheat the oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature for 20–30 minutes. Bake uncovered for 45–50 minutes, or until puffed, set in the center, and golden on top.

Step 6: Cool and serve

Let the dish rest for 10 minutes. Dust with powdered sugar, and serve warm with fresh raspberries and maple syrup on the side.

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