From the lack of posts here, you can probably tell it’s summer. Last summer I went on an unintended summer hiatus, and while I do not intend to repeat this year, there will be some weeks where I go quiet.. like the couple past ones.
I made this french toast for my church’s monthly women’s prayer breakfast, and just like previous months, I leave feeling blessed to have such great community. One thing I shared with the women there, and I’ll share here, is that I desire to be more intentional and purposeful in all aspects of my life. I guess that’s been on my mind for a while since I mentioned it the last time I made breakfast. To sum up my thoughts, I’d like to be able to explain who I am and why with more than just a “I was brought up that way.” It’s been challenging thinking through some of the bigger things, namely my faith and my career. Perhaps I’ll share a little more throughout the summer if I sense interest.
For now, I’ll explain why I bake what I bake. There’s always a story behind each dish, and I love sharing it. I decided to make this raspberry french toast after my other breakfast recipe took much much longer than expected. I had fresh raspberries, I had leftover challah, it just made sense. Hey, I never said my stories were going to be interesting.
Raspberry Baked French Toast
adapted from previous post
1/2 loaf challah, cut into 1 inch slices
3/4 cup half-and-half cream
3/4 teaspoon vanilla extract
1/8 teaspoon lemon zest
1/4 cup butter
1/4 cup brown sugar
1 Tbspn corn syrup
1/4 teaspoon salt
1/2 cup fresh raspberries
powdered sugar, for garnish
1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth
2. Pour into a 9×9 baking dish. Arrange bread slices in baking dish, squeezing them slightly to fit.
3. Whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
4. Preheat oven to 350F degrees and bring bread mixture to room temperature.
5. Arrange raspberries throughout bread mixture by placing between layers of bread and sprinkling on top.
6. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
7. Garnish with powdered sugar and serve.